Immobilization of milk-clotting proteases.

Traditionally, cheese manufacturing is a batch process and current practice is to use a milk-clotting enzyme in a soluble form. Immobilization of proteases for milk coagulation has received renewed interest and potential applications have recently been reported. Use of immobilized proteases would permit renneting of milk as a continuous process. In addition, it should be possible to recover and re-use the enzyme for coagulation of further batches of milk. This review elaborates on the recent developments in the area of immobilized proteases and their application in cheese-making.