UNDERSTANDING RENNET FUNCTION

I OVERVIEW 1. Source of rennin
2. Scientific name (Chymosin)
3. Commercial use for cheese manufacutring

II MECHANISM OF RENNET COAGULATION OF MILK FOR MANUFACTURING CHEESE 1. Three major casein proteins in milk
2. Casein micelles
3. Important role of k-casein in the micelle structure
4. Optimum pH and temperature for rennin function
5. Role of calcium in milk coagulation
6. Enzymatic phase and nonenzymatic phases of coagulation.

III EFFECTS OF CALCIUM ACID, pH, TEMPERATURE CHANGE ON MILK COAGULATION PROPERTIES

IV PROPER HANDLING OF RENNETS DURING CHEESE MAKING 1. Calcium addition reduces the coagulatino time.
2. addition of acid reduces colloidal calcium phosphate retards coagulation time.
3. pH from 6.7 to 5.6 reduces coagulation time 30x
4. temperature most effect on the aggregation phase.

V RELATION BETWEEN RENNET FUNCTION AND CHEESE YIELD

VI FUTURE

I	OVERVIEW	1. Source of rennin 2. Scientific name (Chymosin) 3. Commercial use for cheese manufacutring
II	MECHANISM OF RENNET COAGULATION OF MILK FOR MANUFACTURING CHEESE	1. Three major casein proteins in milk 2. Casein micelles 3. Important role of k-casein in the micelle structure 4. Optimum pH and temperature for rennin function 5. Role of calcium in milk coagulation 6. Enzymatic phase and nonenzymatic phases of coagulation.
III	EFFECTS OF CALCIUM ACID, pH, TEMPERATURE CHANGE ON MILK COAGULATION PROPERTIES
IV	PROPER HANDLING OF RENNETS DURING CHEESE MAKING	1. Calcium addition reduces the coagulatino time. 2. addition of acid reduces colloidal calcium phosphate retards coagulation time. 3. pH from 6.7 to 5.6 reduces coagulation time 30x 4. temperature most effect on the aggregation phase.
V	RELATION BETWEEN RENNET FUNCTION AND CHEESE YIELD
VI	FUTURE