摘要：Proteolysis is the most complex biochemical event in cheese ripening. In many cheese varieties, the initial hydrolysis of caseins is mainly caused by the coagulating enzyme. Rennet enzymes used to coagulate milk are crude preparations of selected proteinases . Different coagulating enzyme alternatives are necessary as a result of the increase in cheese consumption and insufficient of animal rennet. The studies have been focused on bovine, porcine, and chicken pepsins and proteinases from Rhizomucor miehei , R. pusillus , Cryphonectria parasitica and Cynara cardunculus . In this study, the importance of animal, microbial, plant, and recombinant enzymes used in cheese making and their effects on caseins have been reviewed.
