Effect of high isostatic pressure processing on milk-clotting enzymes

Abstract

Despites of the research advanced on milk enzyme coagulation, there is not still an appropriate calf rennet substitute. The High Isostatic Pressure (HIP) technology can be an interesting tool to be used in enzyme industry. The HIP process has been extensively studied for milk products and also shows effective results in increased activity and stability of enzymes. However, the effect of HIP on milk-clotting enzymes began to be studied just last year with funding from FAPESP (2012/13509-6). For continuity and completion of this project, is being made the request of this doctoral scholarship, period in which the student responsible for the development of the project will: (I) optimize the processing conditions by HIP in proteolytic activity and milk-clotting activity of four milk-clotting enzymes (II) assess their stability during storage (reversible and / or maintenance activities); (III) check how these enzymes alter the coagulation step, measured by the rheological profile of cheese during coagulation and the visual evaluation of protein matrix formed and (IV) produce fresh cheese using the enzyme processed in optimal condition and (V) evaluate changes in physical and sensory characteristics of the cheeses produced. From these results it can be established from the HIP as an alternative process for modifying coagulating enzymes, and to evaluate whether these changes improve milk clot formed and the final characteristics of the cheese produced. (AU)