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The major role of chymosin in cheese making is to cleave off the hydrophilic tails of the Kappa casein proteins that line the outside of the casein micelles, causing the micelles to coagulate into a 3D network - cheese curd.
Effect of chymosin on Kappa casein
Effect of chymosin on other caseins
- Proteolysis of alpha-s1-casein by chymosin in dilute NaCl solutions and in cheddar cheese
- Proteolysis of αs1-casein by chymosin: influence of pH and urea
- Proteolytic specificity of chymosin on bovine αs1,-casein