Molecular Cloning and Expression of Goat (Capra hircus) Prochymosin inE.coli

Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

Microbial Production of Recombinant Rennet

Rennet, traditionally obtained from calves, is non-vegeterian and unethical due to the slaughter of unweaned animals. Chymosin is highly specific to the Phe105-Met106 bond of κ-casein and has low proteolytic activity. Microbial aspartic proteases can partly replace chymosin. However, recombinant DNA technology has allowed chymosin itself to be produced by bacteria, yeast, and molds. Not only rennet from calf, but from animals like goat kid, lamb, buffalo, camel, and others can be used in cheesemaking. Chymosins of these animals can be cloned and successfully expressed in microorganisms and can be employed in the production of novel as well as traditional cheese products from the milk of camel, goat, and even horse and donkey. This chapter outlines the recombinant DNA techniques applied over the past few years to improve the microbial production of recombinant rennet, from animals and plants.