Coagulating enzyme

Coagulating enzymes are proteins that cause milk to curdle, a process essential for cheesemaking. They are typically derived from the stomachs of young mammals, such as calves, or produced through microbial fermentation or genetic modification. The enzymes break down casein, the main protein in milk, leading to the formation of a gel-like curd.

Coagulating enzymes are primarily used in the production of cheese and other dairy products to facilitate curd formation. They help to separate the milk solids (curds) from the liquid whey, a crucial step in creating a wide variety of cheeses, from hard cheddars to soft fresh cheeses. Their use ensures consistent texture and yield in dairy manufacturing.

Coagulating enzymes used in food production are subject to regulation in Great Britain and are listed on the Register of Food Additive Authorisations. They are generally considered safe when used as intended in food manufacturing. Their primary role is enzymatic, and they are typically present in very small amounts in the final food product.