Role of Chymosin

“Chymosin” is a “Proteolytic Enzyme” that is related to “Pepsin” that can be synthesized by the chief cells in the stomach of certain animals. “Rennin” is another name for “Chymosin” and it is the enzyme that causes the coagulation of milk. The function of “Chymosin” is to coagulate the milk that is in liquid form into the solid form i.e curd. In this case, the understanding of “Food Microbiology” helps in a better way.

“Food Microbiology” deals with a wide variety of microorganisms that comprises pathogenic bacteria, parasites, yeasts, fermentative, etc. It is the stream of study that comprises the “Colonising”, “Modifying” and “Processing” or as simply comprehended as contamination of food. In this case, the focus of the study is food processing.

Discussion

Chymosin Definition

“Chymosin” is a type of enzyme that is related to pepsin used for synthesis by the chief cells in the stomach of certain animals. The enzyme functions as the milk coagulator in the stomach of certain animals as mammals. In the coagulation process, the constituents that act actively are the “Proteolytic Enzymes” chymosin and pepsin, also referred to as “Rennet”.

What is Chymosin used for

Chymosin is an enzyme that is secreted in animals and helps in the digestion process. This enzyme is secreted in animals such as cows, buffalos, sheep, goats and others. The natural use of this enzyme is to coagulate milk in the stomach of such animals during their digestion.

The properties of chymosin are used in the food industry for preparing products such as cheese, yoghurt, curd and others.

The study of “Food Microbiology” helps in understanding the process of curd formation. Milk in its normal form is processed and then the coagulation of milk is undergone by following a sequential process. “Rennet” can be added to processed milk for its coagulation. The acidic components of chymosin are used in converting the liquid form of milk into semi-solid form such as curd, cheese and others.

Process of curd formation

The curd preparation process involves pre-heating and standardisation of milk in the initial stage. The milk is then processed through high pressure so that the layer of cream formation is reduced during the incubation process. The high-pressure process that the milk is passed through is called “Homogenization”. The next step involves pasteurisation where the milk is heated at around 85-90 degrees Celsius and then it is cooled at around 3-4 degrees celsius. The milk is then transferred to the inoculation tank. A constant temperature is maintained in the tank and here the “Chymosin” has a role to play. The reaction process takes place in the tank and the development of the acidic process can be measured by using pH metres.

Process of yoghurt formation

Yoghurt is produced by the fermentation of milk that is mostly cow milk, buffalo milk, or goat milk. The milk that is used can be skimmed, semi-skimmed, and whole, dried, or even evaporated one. The steps involved in yoghurt making include taking milk. The key component of milk is that it constitutes lactose, boiling at 90 degrees celsius for about 20 minutes. The heated milk is then cooled at 40 degrees Celsius and then the milk is inoculated with the starter culture. After that, the fermentation stage where “Chymosin” plays the key role. The fermentation process goes on for 5 hours where “Chymosin” reacts with the lactose, solidifying it from liquid form to solid form.

Process of cheese formation

The formation of cheese involves the process of fermentation that is produced by “Chymosin”. “Chymosin” clasps the “Kappa-Casein” to form the casein micelles thus making the chief cells stick together and coagulate the milk to form cheese. The primary component required for cheese formation is milk. The most commonly used milk is that of goat, cow, and buffalo. The milk undergoes structured processing and the milk coagulation form is decided based on the type of cheese required. The formation of rennet cheese involves the use of the calf rennet or the rennet that is produced by microbial bioprocessing.  

It is extensively used in the food industry. The “Microorganisms” have an important role to play in the food industry. The quality of the food formed by the fermentation process is highly dependent on the microorganisms. They basically work by changing one form of a substance to another form.

Chymosin Function

• Chymosin is an enzyme that is secreted in the body of animals such as cows, goats, buffalos and others. The function of this enzyme is to coagulate milk that helps in the digestive process of the animals. The secretion of this enzyme remains highest during the initial stage of birth of these animals.

• Chymosin is important in the Industrial Enzyme and plays a vital role in the food industry. Chymosin is used in the dairy product industry for making products like cheese, curd, yoghurt and others.

• It can be stated that “Chymosin” acts as the milk clotting agent for different dairy products such as cheese, curd, yoghurt, and others.

Conclusion

The researcher has elaborately studied the definition of “Chymosin” and its use in the food industry. “Food Microbiology” mainly focuses on research based on the “Microorganisms”, their benefits, and their drawbacks on the quality of the food that deals with the health of the public. This enzyme is used for coagulating milk and the formation of curd and cheese and majorly deals with the “Dairy Industry”. The researcher studies the process of coagulation and its application in the “Food Industry”. Apart from that, it also helps in developing better health perspectives for an individual.