Introduction

Cream is a combination that is widely used in the dairy industry, especially in the production of various types of cheese. The whey is actually a protease called rennin or chymosin that breaks down the proteins in milk and prepares it to turn into cheese by producing clots. Cheese is one of the most nutritious and widely consumed dairy products, which is used in different types all over the world and is most consumed in breakfast. Cheese can provide the required amount of calcium if milk and yogurt are not consumed. Like many other products, cheese is made from milk, and depending on the type of milk it is made from, it has a different taste and taste, and consumers use different types based on their own taste. But to produce cheese, a compound called cheese curd is needed. To get more information about this, stay with us in Jahan Chemi Physik magazine. What is cheese? Cheese rennet is a complex set of enzymes produced in the stomach of ruminant mammals. Chymosin is its main component and a protease enzyme that coagulates casein in milk. In addition to chymosin, whey contains other enzymes such as pepsin and a lipase. This combination is used to turn milk into a solid clot (to make cheese) and liquid whey. One of the main actions of rennet is the cleavage of chymosin protease in kappa casein chain. Casein is the main protein in milk and degradation causes casein to stick to other degraded casein molecules and form a network. This substance can be better integrated in the presence of calcium and phosphate, which is why phosphate is sometimes added in the preparation of cheese, especially from goat’s milk, which is poor in terms of phosphate. Finally, the solid network of casein protein traps other components of milk such as fats and minerals to produce cheese.