Enzymatic Coagulation of Milk and Plant Coagulants in the Cheese Production

The most commonly used coagulant in cheese production is rennet obtained from the stomach of young ruminant animals. However, the increases in cheese consumption and production, the high price and the little yield of rennet, being inappropriate of the products obtained by this enzyme for vegetarian eating habits, the ethical issues related to the use of the enzyme and religious restrictions have caused the search for alternative or additional rennet substitutes. Microbial-derived coagulants produced by bacteria and molds and herbal coagulants obtained from certain parts of plants such as root, stem, seed, flower, leaf are suitable substitutes for animal rennet. Proteases obtained from Cynara cardunculus, Calotropis procera, Solanum dubium, Carica papaya, Ananas comosus, Ficus carica, Albizia julibrissin, Cucumis melo, Lactuca sativa are the most commonly used plant coagulants in cheese production. In this study, we will give information about the plant enzyme sources used in the coagulation of the milk