Nester's Microbiology: A Human Perspective
8th Edition
ISBN: 9780073522593
Author: Denise G. Anderson Lecturer, Sarah Salm, Deborah Allen
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 30, Problem 1SA
What is the purpose of rennin in cheese-making?
Expert Solution & Answer
Summary Introduction
To review:
The purpose of renin in the making of cheese.
Introduction:
Microorganisms such as bacteria are widely used at commercial scale for the production of food. In the dairy industry, lactic acid bacteria (their end product is lactic acid) are employed in order to make fermented milk products such as yogurt, cheese, and buttermilk. These food products are consumed by the people all over the world as they taste good and are also rich in nutrients.
Explanation of Solution
Cheese is one of the fermented milk product, which is made by the addition of lactic acid bacteria. The pasteurized milk is inoculated and incubated for its fermentation and coagulation of the milk proteins. Rennin is an enzyme that is a protease and coagulates the proteins. It is added during the cheese production in order to increase the rate of coagulation of the milk proteins, such as casein. The whey milk protein is then removed by curdling from the coagulated proteins becauseit is not needed for the production of cheese.
Conclusion
Therefore, the role of renin in the making of cheese is to enhance the rate of coagulation of the milk proteins and separate the solid proteins from that of the liquid.
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Chapter 30 Solutions
Nester's Microbiology: A Human Perspective
Ch. 30 - What is the purpose of rennin in cheese-making?Ch. 30 - Prob. 2SACh. 30 - Prob. 3SACh. 30 - Prob. 4SACh. 30 - Prob. 5SACh. 30 - Prob. 6SACh. 30 - Prob. 7SACh. 30 - Prob. 8SACh. 30 - Prob. 9SACh. 30 - How does canning differ from pasteurization? page...
Ch. 30 - Prob. 1MCCh. 30 - Prob. 2MCCh. 30 - Prob. 3MCCh. 30 - Prob. 4MCCh. 30 - Prob. 5MCCh. 30 - Prob. 6MCCh. 30 - Prob. 7MCCh. 30 -
8. Which group of organisms most commonly spoils...Ch. 30 - Prob. 9MCCh. 30 - Canned pickles require less stringent heat...Ch. 30 - Prob. 1ACh. 30 - Prob. 2ACh. 30 - Prob. 1CTCh. 30 -
2. In the production of sauerkraut, a natural...
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