Bioprocess Technology

1. CHEESE MAKING BY PROTEASE AND VARIOUS
OTHER ENZYME CATALYTIC ACTIONS IN FOOD
PROCESSING
• Name : V.Kousalya
• Class : II M.Sc Biotechnology
• College: Bon Secours College for Women

2. CHEESE MAKING
• Cheese is a generic term for a diverse group of milk based food
products cheesed is produced through out the world in wide ranging
flavour textures and forms.
• Cheese consists of proteins and fat from milk usually the milk of
cows Buffalo goats or sheep. It is produced by coagulation of the
milk protein casein.
• Cheese making is the craft of making cheese . The production of
cheese like many other food preservation processes allows the
nutritional and economic value of food material in this case milk to
be preserved in concentrated from.

3. CHEESE MAKING PROCESS
• It is easy and fun to make cheese at home. When starting out there
are three basic components to think about ingredients, equipment
and the process.
• The process of cheese making will provide an ideal environment for
friendly bacteria to ripen your milk being sure your environmental is
clean will help the cultures stay strong happy and health without
having to complete against unwanted bacteria.

4. STEPS IN CHEESE PROCESSING
1. CURDING
• Mik preparation
• Acidification
• Coagulation
2. CURD PROCESSING
• Draining
• Salting
• Molding
Other : stretching, cheddaring,washing
3. RIPENING

5. CURDING
1. Milk preparation
Heat treatment, filtetation and standardization.
2. ACIDIFICATION
Addition of starter cultures eg. Streptococcus app.for cheddar Gouda and
cartage cheese.
These microorganisms will ferment the carbohydrate present in milk into
lactic acid.
3.COAGULATION
In nobles the action of rennet (rennin of chymosin)on casein novels in milk.
Rennet is a stomach extract of young unwanted calves that contains
chymosin.

6. STRETCHING
The curd is developing a strongly fibrous body.
CHEDDARING
The curd is repeatedly piled up expelling more water . The curd is also
mixed for a long time taking the sharp edges off the cut curd pieces
and influencing the final products textures.
WASHING
The curd is washed in warm water lowering its acidity and making for
a milder tasting cheese

7. DRAINING
Cutting of curd into small cubes to allow water to drain from individual
pieces of curd.
Expulsion of whey results in shrinkage accompanied by further
degradation of K-casein which may lead to the formation of new cross-
links in the rennet get or curd and the development of a firmer or more
rubbery curd.
SALTING
Influences flavour moistures and textures.
Salting also causes the removal of whey and slow down the rate of acid
development as well as inhibit growth of undesirable bacteria

8. MOLDING
Most cheese achieve their final shape when the curds are pressed into a mold .
During molding the curd is comminuted and shaped in a mold using a hydraulic press.
3.RIPENING
A newborn cheese is usually salty yet bland in flavour and for harder varieties rubbery in textures.
Ripening is the ageing and maturing of cheese. As a cheese ages microbes and enzymes transform
texture and intensity flavour. This transformation is largely a result of the break down of casein
proteins and milk Fay into a complex mix of amino acids amines and fatty acids.

9. CHEESE MAKING PROTEASE ENZYME
• Milk contains proteins specially caseins that maintain its liquid form
protease are enzymes that are enzymes that are added to milk
during cheese production to hydrolyze caseins specifically kappa
casein.
• Which stabilized micelle formation preventing coagulation.
• Rennet and pennin are general terms for any enzyme used to
produce hydrolyzed whey protein.
• Protease are enzymes that are added to milk during cheese
production to hydrolyze ,casein stabilizes michelle formation
preventing coagulation.

10. • Protease is an enzyme that catalyzes proteolysis the breakdown of
proteins into smaller polypeptide or single amino acids.
• They do this by cleaving the peptide bonds within proteins by hydrolysis
reaction where water breaks bonds.
• Protease are involved in digesting ling protein chains into shorter
fragments by splitting the peptide bonds the link amino acids residues.
• One of the mam action of bennett it is professor chymosin cleaving the
kappa case in chain .
• It can cluster better in the presence of calcium and phosphate which is
why it is occasionally added in cheese making especially from calcium
phosphate poor goat milk.

11. FOOD PROCESSING ENZYME
• Food processing combines raw food ingredients to produce
marketable food products that can be easily prepare and server to
the consumed.
• Enzyme used in food industries.
• Protease
• Catalase
• Lactases
• Amylases
• lipase

12. Lactases
• Lactase is an enzyme produced by many organisms . It is located in
the brush border of the small intestine of human and other
mammals .
• Lactase is essential to the complete digestion of whole milk it breaks
down lactose a sugar which gives milk its sweetness.
• Lacking lactase a person consuming dairy products may experience
the symptoms of lactose intolerance.
• Lactase is present predominantly along the brush border membrane
of the differentiated enterocytes lining the Villi of the small
intestine.

13. Catalase
• Catalase is a common enzyme found in nearly all living organisms
exposed to oxygen.
• It catalyzes the decomposition of hydrogen peroxide to water and
oxygen. Catalase is a tetramer of occur polypeptide casein each
over 500 amino acids long.
• Micro organisms are usually preferred as sources for enzyme
production due to easy handling and genetic tunning for obtained a
desired product

14. Lipase
• Lipase are enzymes which catalyze the hydrolysis of ling chain
triglycerides.
• This enzyme finds application in various industries including food
biofule detergents and animal feed.
• Several other types of lipase activities exist in nature such as
phospholipase and sphingomyelinases. However these are usually
treated separately from conventional lipases.

15. Amylase
• Amylase is an enzyme that catalyse the hydrolysis of starch into
sugars . Amylase is present in saliva of humans and some other
mammals where it begins the chemical process of digestion.
• Plant and some bacterial also produce amylase.
• As diastase amylase was the first enzyme to be discovered and
isolation by Anselme laten in 1833.
• Specific amylase proteins are designation are glucoside hydrolases
and on glycosidic acid.

16. REFERENCE
• https//www.cheesemaking.com/shared/pdf/amandatituspdf.
• Rennet in cheese the science ;how rennet works.
• Sumantha(2006)food grade protease journal of food technology
&biotechnology 44(2)p 211_220.

17. THANK YOU