Dairy Processing - September/October 2022 - 32

FORMULATIONS
responsible for flavor development, such as lipase, which
breaks down fat molecules.
" The type of enzyme used depends on the substrate, "
Chavkin said. " For dairy products, lactose and casein are
the primary substrates. For alt-dairy, the substrates are plant
protein and starches. "
With the growth in plant-based cheeses, Enzyme
Development Corp. now offers a vegan protease that is an
aspartic acid derived from Cynara cardunculus plant. Use of
the thistle-like flower of this plant to clot milk dates back to
the Roman Empire.
" It is used as a vegetarian rennet option, in enzymemodified
cheeses and in cheese analogs, " Chavkin said. " As a
vegetarian rennet, it avoids the kosher, halal and ethical issues
that animal rennets can pose. It presents a new way to create
unique flavors and textures. "
Thistle rennet's behavior is different than an animal or
microbial rennet. The cheese-make process typically requires
more stirring, according to Chavkin.
In addition to being used as an alternative to chymosin,
thistle rennet has been shown to accelerate the aging of young
cheeses, making a one-month-old cheddar taste as if it were
aged significantly longer. It also functions as an effective
protease in enzyme-modified cheese (EMC) production.
" For EMC production, it can be used to create a strong
flavor from fresh or young cheese, or cultured milk, " Chavkin
said. " The result is the production of a flavor that mimics a
long-aged cheese in only a matter of days.
bitter-tasting due to the formation of low-molecular-weight
peptides composed of mainly hydrophobic amino acids,
according to Novozymes North America Inc., Glenview,
Ill., which markets proteases that produce " better-tasting
hydrolysates. " Protease systems may be designed to produce
tailor-made hydrolysates with the desired solubility, heat
stability, texture, taste and rate of absorption.
Using enzymes to hydrolyze proteins reduces their
potential allergenicity, according to Novozymes. They may be
used to address the problem of milk allergy, which is one of
the most common food allergies in children.
Enzymes are also key to the coagulation of milk into
cheese curd. Rennet, a complex enzyme system produced
and isolated from the stomachs of ruminant animals, namely
calves, has long been used for this purpose. Chymosin is the
main enzyme in rennet. It is a protease that curdles casein
proteins into curd. Rennet also contains other enzymes
32 SEP-OCT 2022 | DAIRYPROCESSING.COM
" The type of enzyme used
depends on the substrate. For
dairy products, lactose and
casein are the primary substrates.
For alt-dairy, the substrates are
plant protein and starches. "
Joshua Chavkin, Enzyme Development Corp.
" Using thistle rennet as a protease helps intensify
the natural flavor in the cheese (and alt-cheese) without
modifying it too much or causing the production of other
flavor notes, " Chavkin said. " When used at higher dosages,
it can add a slight herbal note that can complement the
cheese flavor. The main concern that most thistle rennet
users have is the generation of bitter flavor notes, which
is a result of over hydrolysis or overdosing of the enzyme.
Commercially produced, thistle rennet is standardized
to allow users to have better control over hydrolysis and
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Dairy Processing - September/October 2022

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