Evaluation of microbial chymosin from genetically engineered kluyveromyces lactis

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Abstract
The effects of temperature, pH, CaCl2 concentration and enzyme concentration on the milk‐clotting activity of chymosin produced by a genetically manipulated strain of Kluyveromyces lactis and Hansen's standard calf rennet were compared. Cheddar cheese was manufactured on three occasions from pasteurized whole milk in paired 1200 L vats using microbial chymosin or standard rennet. Ripening was monitored for up to 12 months by polyacrylamide gel electrophoresis, formation of water and 12% TCA soluble N and the liberation of free fatty acids; cheeses were also organoleptically assessed by professional cheese graders. Although differences in quality were observed between batches manufactured on different days, no difference was apparent between members of any pair with respect to either sensory or chemical criteria. Both enzymes behaved similarly under all environmental conditions studied.