A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
Open accessAbstract
The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the application of a bacterial enzyme as a novel milk-clotting protease in the development of cream cheese enriched with chia and quinoa flour. At the concentration of 30 mg/mL, the milk-clotting strength was similar to that observed for commercial chymosin, demonstrating the enzyme ability to catalyze the hydrolysis of milk casein. The cheese developed showed high water retention (≥99.0%) and consequently low syneresis process. The results indicate that the product made using the enzyme showed adequate sanitary conditions and technological characteristics indicated that the product is highly stable and viable.
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Application of purified enzymes from Bacillus spp. P45 may be beneficial in cream cheese production, as preliminary sensory tests indicated that this enzyme imparted an acetic aroma and a brown color to the final product.
“Moreover, application of purified enzymes from Bacillus spp.P45 may be beneficial in cream cheese production, as preliminary sensory tests have indicated that this enzyme imparted an acetic aroma and a brown color to the final product (Lemes et al., 2016).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Lemes et al., 2016
Section 3.1 says preliminary sensory tests found that the crude enzyme—not the purified enzyme—caused intense acetic odor and brown coloration. The purified enzyme was chosen for cream cheese development for that reason. The conclusion supports its potential use, but the claim reverses which preparation caused the sensory effects. (LLM, conf=0.90)
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References 49 · Cited by 52
- Authors
- Lemes, A. C., Pavón, Y., Lazzaroni, S., Rozycki, S., Brandelli, A., & Kalil, S. J.
- Affiliations
- Universidad Nacional del Litoral (AR)
- Universidade Federal do Rio Grande do Sul (BR)
- Universidade Federal do Rio Grande (BR)
- Corresponding author
- Kalil, Susana Juliano
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2016-03
- Volume
- 66
- Pages
- 217-224
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W1804657803
- Cited by
- 52
- References
- 49
- Citations by year
- 2025: 2 · 2024: 6 · 2023: 8 · 2022: 3 · 2021: 8 · 2020: 6 · 2019: 8 · 2018: 4 · 2017: 3 · 2016: 4
- FWCI
- 3.04
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- LWT (publishedVersion)
- Americanae (AECID Library) (publishedVersion, other-oa)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-sa)
- Funders
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- milk-clotting enzyme, bacterial proteases, rennet substitute, cream cheese, chia flour, quinoa flour, casein hydrolysis, syneresis, water retention, chymosin
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