Sütün Enzimatik Koagülasyonu ve Peynir Üretiminde Bitkisel Pıhtılaştırıcılar

Peynir yapımında en yaygın olarak kullanılan pıhtılaştırıcı, geviş getiren genç hayvanların midelerinden elde edilen rennin enzimidir. Ancak peynir tüketiminde ve üretimindeki artışlar, yüksek fiyat ve az miktarda rennin enzimi verimi, bu enzim ile elde edilen ürünlerin vejetaryen beslenme alışkanlıklarına uygun olmaması, enzimin kullanımı ile ilgili etik konular ve dini kısıtlamalar alternatif veya ilave enzim ikameleri arayışına neden olmuştur. Bakteriler ve küfler tarafından üretilen mikrobiyel kaynaklı pıhtılaştırıcılar ve bitkilerin kök, gövde, tohum, çiçek, yaprak gibi belirli bölgelerinden elde edilen bitkisel pıhtılaştırıcılar hayvansal rennin enzimi için uygun ikame maddeleridir. Cynara cardunculus, Calotropis procera, Solanum dubium, Carica papaya, Ananas comosus, Ficus carica, Albizia julibrissin, Cucumis melo ve Lactuca sativa’dan elde edilen proteazlar peynir üretiminde en çok kullanılan bitkisel pıhtılaştırıcılardır. Bu çalışmada, sütün pıhtılaştırılmasında kullanılan bitkisel enzim kaynakları hakkında bilgiler verilecektir.

Enzymatic Coagulation of Milk and Plant Coagulants in the Cheese Production

The most commonly used coagulant in cheese production is rennet obtained from the stomach of young ruminant animals. However, the increases in cheese consumption and production, the high price and the little yield of rennet, being inappropriate of the products obtained by this enzyme for vegetarian eating habits, the ethical issues related to the use of the enzyme and religious restrictions have caused the search for alternative or additional rennet substitutes. Microbial-derived coagulants produced by bacteria and molds and herbal coagulants obtained from certain parts of plants such as root, stem, seed, flower, leaf are suitable substitutes for animal rennet. Proteases obtained from Cynara cardunculus, Calotropis procera, Solanum dubium, Carica papaya, Ananas comosus, Ficus carica, Albizia julibrissin, Cucumis melo, Lactuca sativa are the most commonly used plant coagulants in cheese production. In this study, we will give information about the plant enzyme sources used in the coagulation of the milk.

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