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Continuous Production of Cheese by Immobilized Milk‐Clotting Protease from Aspergillus niger MC4
Author(s) -
Channe Prakash S.,
Shewale Jaiprakash G.
Publication year - 1998
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp980092k
Subject(s) - casein , chemistry , aspergillus niger , hydrolysis , food science , protease , clotting time , chromatography , coagulation , biochemistry , enzyme , psychology , psychiatry
Milk clotting protease from Aspergillus niger MC4 immobilized on glycidyl methacrylate−pentaerythritol triacrylate copolymer GP4 was used for continuous production of cheese using a packed bed reactor. Factors affecting the hydrolysis of κ‐casein and clot formation were studied. Acidified milk (pH 5.8) preincubated at 37 °C when passed through the column at a flow rate of 80 mL/min attained the required degree of hydrolysis of κ‐casein for the coagulation in a single pass. Fortification of the hydrolyzed milk with CaCl 2 and FeCl 3 to a final concentration of 0.01 and 0.02 M, respectively, and incubation of fortified milk at 60 °C for 2 h resulted in a hard cake of cheese. The yield of raw cheese was 28 g/100 mL of milk. The immobilized milk‐clotting protease was used for 60 days (8 h/day) without any loss in productivity.