Production of Milk Clotting Enzyme by Penicillium camemberti

Milk clotting enzyme is commercially known as Rennet which is composed of Rennin and Pepsin. It plays a vital role in Cheese making with good flavor and fine texture. The use of cheaper substrates instead of synthetic medium such as glucose, sucrose, etc will result lower cost of the final product. Approximately half of the cheese whey produced worldwide is discarded without treatment. The utilization of the whey to valuable bio products is the best way to avoid the dairy waste pollution. Penicillium camemberti, a fungal culture was used for the production of milk clotting enzyme by using whey as a substrate in this study. Penicillium camemberti has the ability to produce a high milk clotting enzyme in submerged fermentation.