A PROCESS FOR PRODUCING CHEESE

Abstract: In a process for producing cheese from milk, an inactive milk-clotting enzyme and optionally chymosin or another suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter culture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese. The milk employed is preferably concentrated milk, and the inactive milk-clotting enzyme is preferably prochymosin.

Description: A PROCESS FOR PRODUCING CHEESE FIELD OF INVENTION The present invention relates to a method of producing cheese in which, during the process of manufacturing the cheese, an inactive milk-clotting enzyme is added to the cheese milk. TECHNICAL BACKGROUND In traditional cheesemaking, cheese is prepared by adding a starter culture and rennet to warm milk to form a curd (setting). When the desired consistency and strength has been obtained, the curd is cut followed by separation of the whey from the curds, e.g. by draining, and finally salting, pressing and storing (maturing) the resulting cheese for 2-24 months at 2-160C. However, in this process a major loss of milk protein occurs through the removal of whey so that the yield of cheese is decreased. In a more recently developed cheesemaking process which aims at improving the yield, the milk is concentrated to approximately the fat and protein content desired in the finished product after which a starter culture, rennet and salt are added. No significant whey drainage occurs from the curd, and consequently all the whey proteins normally lost when the whey is removed are retained in the concentrate resulting in an increase in yield of about 15%. When making cheese by this process, however, using concentrated milk, it has been found that when the conventional amount of rennet is added (about 30-40 my/100 kg of milk when the rennet preparation employed is Chr. Hansen's standard rennet as defined later), the coagulation is undesirably fast causing the curd to set before a homogenous admixture of the rennet has been obtained. Experiments have shown that it is necessary to reduce the amount of rennet added to about 10-20 ml/100 kg of milk (especially in milk which has been concentrated more than 5 times) to maintain a coagulation period of about 20-30 minutes and a proper admixture of the rennet. As rennet is responsible for the hydrolysis of the casein in the curd (necessary for maturation), the peptides formed by the action of rennet being further decomposed, principally by starter culture enzymes into smaller peptides and amino acids, the decreased amount of rennet added leads to a decrease in the rate of cheese maturation (cf. de Koning et al., Neth. Milk Dairy J. 35, 1981, pp. 35-46), i.e. a longer storage period which is not cost-effective. DISCLOSURE OF THE INVENTION The object of the present invention is to accelerate cheese ripening by adding an inactive milk-clotting enzyme to the milk, which enzyme is then -activated during manufacture. Accordingly, the present invention relates to a process for producing cheese from milk, in which an inactive milk-clotting enzyme and optionally chymosin or an other suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter culture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese. In the present context, the term inactive milk-clotting enzyme" is defined as an enzyme in inactive form which has little or no effect, i.e. no discernible coagulating activity, when added to the milk at the beginning of the cheesemaking process and which will substantially remain inactive unless subjected to the conditions which prevail during the manufacturing process, but which, when activated, will accelerate cheese ripening. In order to effect the initial proteolysis of the casein and the formation of curd, it is preferred to add one or more active proteolytic enzymes such as chymosin or another suitable proteolytic enzyme, e.g. pepsin or proteases of microbial origin, the only requirement being that the protease be one which is not detrimental to the usual processes in cheesemaking. Activation of the inactive enzyme may be performed in various ways depending on the nature of the enzyme. A preferred way, however, of causing activation or, rather, of accelerating activation of the inactive enzyme is to adjust the pH of the curd containing the inactive enzyme to a pH below 6.8, in particular a pH between 6.5 and 4.0, such as a pH of 4.6-6.2. Normally, a pH in the range of 4.7-5.5 will be considered suitable for the present purpose. The acidification necessary to activate the inactive enzyme may for instance take place by adding a suitable acid, especially an organic acid such as lactic acid or glucono delta lactone, to the milk before coagulation in amounts depending on the desired pH, concentration of solids in the milk, etc. More conveniently, the acidification may be effected through the action of starter culture bacteria which, in conventional cheesemaking processes are added in order to ferment lactose and to cause a further decomposition of the milk proteins into smaller peptides and amino acids. Starter cultures are cultures of lactic acid bacteria which, according to the present invention, are added to the milk to provide the acidic conditions contributing to the activation of the inactive enzyme through their production of lactic acid as well as to provide proteolytic enzymes which do not participate in initiating casein proteolysis, but which contribute to the abovementioned further decomposition of the casein coagulum. When a starter culture is added, a gradual activation of at least part of the inactive enzyme will typically occur as a function of the formation of lactic acid. Further activation may be caused by the action of proteases which, for instance, may be provided by the starter culture bacteria, cf. the discussion below. The starter culture may be added in the form of freeze-dried, deepfrozen or liquid culture in an amount of about 1x106 - 1x107 colonyforming units/g of cheese milk. The starter culture may either be added prior to or simultaneously with the inactive enzyme and, optionally, the active protease. According to the invention, the inactive milk-clotting enzyme is added to the milk in an amount of 10-1000 mg/100 kg of milk, preferably 20-200 mg/100 kg of milk, of the commercially purified enzyme depen ding on the potential activity of the enzyme. In the present context, the term "potential activity" refers to the activity possessed by the inactive enzyme when activated. For most practical purposes, it is preferred that the potential activity is at least 10 CHU/ml. One CHU (Chr. Hansen's Unit) is defined as the milk-clotting activity present when 1 ml of enzyme solution is able to clot 50 g of substrate (prepared by dissolving 110 g of low heat treated skimmilk powder in 1 1 of a 4.5 mM CaCI2 solution) at a pH of 6.5 in 420 seconds at 320C (cf. G.A.L. Rothe et al., J, of Dairy Research 43, 1976, p. 87). The term "commercially purified" is intended to mean that undesirable enzyme activities and other undesirable components or impurities have substantially been removed from the final inactive enzyme preparation. Expressed in different terms and using a standard rennet preparation as a comparison, for instance Chr. Hansen's standard rennet which contains 57 CHU/ml, roughly corresponding to about 1 mg of active enzyme/ml of enzyme preparation, the amount of inactive enzyme added will normally be adjusted so that its potential activity (activity when activated) will correspond to the activity of the standard rennet preparation in the amount added in typical cheesemaking processes (about 20-40 ml for Chr. Hansen's standard rennet per 100 kg of milk); on this basis, it is possible to calculate the desired CHU content per 100 kg of milk and thus the amount of inactive enzyme to be added, the potential activity of which is known. However, the inactive enzyme is often added in an excess to compensate for the possibility that not all of the inactive enzyme is activated, or not activated sufficiently fast to ensure a speedier cheese ripening within the desired period of time. This excess will usually be in the order to 1-5 times the calculated amount to be added. Any type of milk, especially milk from ruminants such as cows, sheep or goats, may be used as starting material in the process of the invention, such as reconstituted milk, whole milk, concentrated whole milk or skimmilk or milk mixed with a variety of vegetable proteins (soy, peanut, wheat and other grains, alfalfa or a mixture thereof) in the form of a slurry of the powdered vegetable protein or proteins. For the present purpose, however, it is preferred that the milk used is concentrated milk. The milk may be concentrated in a variety of ways, e.g. by evaporation or spray-drying followed by reconstitution, but is preferably concentrated by membrane filtration, i.e. ultrafiltration in which molecules of a molecular weight of up to about 20,000 are allowed to pass the membrane, or optionally diafiltration before or after ultrafiltration, or, in some cases, possibly hyperfiltration in which molecules of a molecular weight of up to about 500 are allowed to pass the membrane, which means that a larger amount of dry matter is retained to form the curd. Membrane filtration may be performed by cycling milk across a membrane such as a membrane of a suitable organic polymer or an inorganic ceramic material at an elevated pressure until the desired content of protein has been attained; in this process, water and soluble components as well as low molecular weight components are passed through the membrane (depending on the pore size of the membrane) while proteins (casein, albumin and globulin), fats, insoluble salts and bacteria (if these have already been added to the milk) are retained. The process may be one in which pre-concentration is performed in one system and the pre-concentrated milk is passed to another system in which the concentration proper is performed; by this means a particularly high concentration of solids is obtained (cf. US Patent No. 4,355,048). In a preferred embodiment of the process of the present invention, the inactive milk-clotting enzyme is added to the concentrate together with the reduced amount of an active proteolytic enzyme such as chymosin, e.g. in the form of a standard rennet preparation, required when using concentrated milk. At least part of the inactive enzyme is then activated during the later manufacturing or maturation process as described above to make up for the low amount of rennet which, as mentioned above, has been a drawback in making cheese from concentrated milk as it necessitates a longer maturation period. When the inactive enzyme, or at least part of it (the activation being gradual, depending on time, pH, and enzyme concentration) is activated according to the invention, the rate of proteolysis of the casein is increased so that the cheese ripening is accelerated. Thus, the present invention has made it possible to combine the advantages of a greater yield obtained by employing concentrated milk and a shorter storage period required to mature the cheese. The active chymosin or another suitable proteolytic enzyme is advantageously added in an amount of 0-200 mg/100 kg of milk (0 referring to the event that no such active enzyme is added), preferably 20-100 mg/100 kg of milk of the commercially purified enzyme depending on the activity of the enzyme. The amount of active enzyme to be added may be calculated as indicated above in such a way that the activity corresponds to that which causes a satisfactory coagulation period in concentrated milk. The ratio between active and inactive enzyme may likewise be calculated as indicated above. It is at present contemplated that the types of cheese which may advantageously be prepared by the process of the invention are both soft cheeses (containing about 40% of dry matter) such as cheeses corresponding to Camembert or Brie and hard or semi-hard cheeses (with a dry matter content of about 50-70%) similar to Edam, Cheddar or Danbo. The cheeses which are assumed to be most advantageously prepared by the method of the invention are cheeses requiring a long storage period even in traditional cheesemaking to mature such as semi-hard or hard cheeses. Incidentally, when producing some semihard or hard cheeses, it may also prove necessary further to reduce the content of liquid by evaporation such as vacuum evaporation, by whey draining (best at lower pH values as the loss of rennet is less at acid pH values) or by concentrating the milk more than 5 times. The inactive milk-clotting enzyme used in the process of the invention is preferably a zymogen. A zymogen is the inactive precursor of an enzyme, the inactivity of which is caused by the presence of a specific sequence (activation segment) on the protein chain. During activation this sequence is split off to form the active enzyme by the action of an active protease cleaving the molecules in the presence of an acid; this protease may be the active enzyme corresponding to the zymogen in question (autocatalysis), but may also be another protease; the cleavage is determined by a decrease in molecular weight. In proteolytic enzymes of animal origin which are normally digestive enzymes, the enzyme is secerned in zymogen form from the cells of the gastric mucosa. For the present purposes, digestive enzymes of mammals are particularly useful such as enzymes from cattle, swine, sheep and goats, especially those of ruminants, and particularly those of young animals of these species. The zymogen may also be one derived from the digestive tract of domestic fowl. As the purpose in nature of milk-clotting proteases is to help the young mammal digest its mother's milk, the milk-clotting enzymes and precursors therefor used in the process of the invention may advantageously be derived from the same animal species as that contributing the milk. The zymogen may also be produced by recombinant DNA techniques. In this process, the inactive milk-clotting enzyme is advantageously a zymogen, preferably one of animal origin such as those exemplified above, particularly prochymosin or prochymosin modified genetically or chemically. By recombinant DNA methods, a DNA fragment comprising the gene or genes coding for a specific zymogen is inserted in a microorganism which is capable of expressing these genes on a suitable vector such as a plasmid. The microorganism is then grown on an industrial scale by fermentation processes well known in the art and the zymogen may be recovered from the culture. (A more detailed description of recombinant DNA production of prochymosin is given in, e.g., British Published Specification No. 2,100,737.) The most preferred inactive enzyme employed in the process of the present invention is prochymosin which is the inactive precursor of chymosin (which for instance is obtained from the glandular layer of the fourth stomach of the calf). Prochymosin - like a number of other inactive precursors of proteolytic enzymes of the digestive tract - is activated when passing the acid (HCI) producing cells in the stomach lining before being secerned into the stomach. The molecular weight of prochymosin has been determined to be 40,777 by amino acid sequence analysis (cf. Bent Foltmann et al., "The Complete Amino Acid Sequence of Prochymosin", Proc. Natl. Acad. Sci. USA vol. 74, 1977, pp. 2321-2324) and its isoelectric point is at a pH of about 5.0 as determined by paper electrophoresis (cf. Bent Foltmann, "A Review on Prorennin and Rennin", Comptes Rendus de Travaux du Laboratoire Carlsberg vol. 35, Copenhagen, 1966, p. 173). Prochymosin is comparatively stable at room temperature under moderately alkaline conditions up to a pH of about 9. At a pH of more than 11, it quickly loses its potential milk-clotting activity. Prochymosin may be obtained by extraction from calf stomach substantially as described in Example 1. The zymogen may be further purified by precipitation and re-precipitation (optionally followed by ion exchange chromatography, e.g. on columns of DEAE cellulose using a buffer such as a phosphate buffer of a pH of about 5.5-5.8 as the eluent) (cf. Foltmann, op.cit., pp. 164-169). Prochymosin is preferably stored under sterile conditions in freeze-dried, vacuum-dried or liquid form at about 0-200C and at a pH of about 6.5-8.5; under these conditions, it is stable for several months. The activation of prochymosin to chymosin is caused by a limited proteolysis in which the molecular weight is reduced from 40,777 to 35,652, due to the first 42 N-terminal amino acids of the prochymosin molecules having been cleaved off. The activation process is irreversible, and the active enzyme does not recombine with the liberated peptide to form a complex. It has been found (cf. Foltmann, op.cit., pp. 174-189) that the conversion of prochymosin to chymosin is accelerated at pH values below 5. For instance, at pH 4.7 and at room temperature, the activation of prochymosin is complete within 7-15 hours at a concentration of about 1 mg/ml (in an experiment conducted in buffer - in curd a longer period is required). At a pH of more than 5, e.g. a pH of about 5.2 (the pH at which cheese is usually prepared), the activation is somewhat slower, and at the enzyme concentration employed, the activation of prochymosin to chymosin may be expected to take place as a continuous process over a period of several weeks to several months. Experiments have shown that in curd at a pH of about 4.8 about 30% of the prochymosin had been activated after 3 weeks. As the conversion of prochymosin to chymosin is the result of an autocatalytic reaction (the chymosin formed catalyses the conversion process), it is an advantage, in accordance with the invention, to add chymosin to the cheese milk simultaneously with the prochymosin, and similarly, if another zymogen is used, such as a pepsinogen, the corresponding active enzyme (e.g. pepsin) may be added in order to increase the initial reaction velocity. However, it should be noted that other proteolytic enzymes may exhibit a similar effect. This finding may be utilized to further accelerate the activation by adding proteolytic enzymes. These enzymes should not have too strong a proteolytic activity as this may result in complete rather than partial cleavage of the prochymosin molecules and/or inactivation of the chymosin formed. Suitable proteases for this purpose are other milk-clotting proteases such as microbial proteases, including those provided by the starter culture bacteria. As stated above, the presence of proteolytic enzymes in the curd is also desirable as they contribute further to the decomposition of milk proteins into smaller peptides and amino acids (i.e. cheese ripening). Though prochymosin/chymosin is the preferred milk-clotting enzyme employed in the process of the invention, other such enzymes and enzyme precursors may also be used, as mentioned above. Another suitable enzyme capable of coagulating milk (and its companion zymogen) is pepsin and pepsinogen produced in the stomach of most mammals, e.g., cattle, sheep, goats, and swine, as well as domestic fowl. It has been found that pepsin shows a rather close resemblance to chymosin with respect to molecular weight and other physical properties. The conversion of pepsinogen to pepsin is also accelerated at a pH below about 5.0, and at pH values near 5, the process is also mainly autocatalytic though also catalysable by means of other proteases, as mentioned above. In addition to zymogens, the inactive enzyme used in the process of the invention may be an active enzyme which has been inactivated by means of an inhibitor. When added to the milk, it is converted to the active form. The inhibition must thus be one which is reversible and inhibitors chosen accordingly. Examples of inhibitors for milk-clotting enzymes are 1) peptides liberated from pepsinogen during activation, 2) polylysine, 3) pepstatin and pepstatin analogues, 4) synthetic peptides as competitive inhibitors. It is at present contemplated that at least some of these inhibitors (those which do not destroy the enzyme molecule, and those which do not cause an irreversible reaction) may be used in the process of the invention to render the active milk-clotting enzyme completely or partially inactive prior to adding the enzyme to the milk. The inactivation may be performed by mixing a suitable amount of the inhibitor in question with the enzyme under suitable conditions, primarily with respect to pH, and maintaining these conditions until use. It is also contemplated that reactivation will take place in the curd due to the presence of proteolytic enzymes which will destroy (cleave) the inhibitor or, in cases where a competitive inhibitor (the inhibitor competes with the substrate (casein) for the same binding site on the enzyme - the percentage of inhibition of the enzyme is a function of the ratio of concentration of inhibitor and the substrate) is employed, due to the dilution of the inhibitor in the milk which will diminish its effect. The enzymes to be inactivated and later re-activated according to the invention may be the active form of any of the zymogens described above. Alternatively, the enzymes may also be of microbial origin. The microorganism employed to produce the enzyme in question may either be one which, in nature, produces enzymes which are suitable for coagulating milk, or a precursor therefor, e.g. a variety of fungi, examples of which are Mucor miehei (cf. M. Ottesen and W. Rickert, "The Acid Protease of Mucor miehei", Methods in En zymology vol. 19, 1970, pp. 459-460), Mucor puslllus (cf. K. Arima et al., "Milk-clotting Enzymes from Mucor pusillus var. Lindt", Methods in Enzymology vol. 19, 1970, pp. 446-459) and Endothia parasitica (cf. J.R. Whitaker, "Protease of Endothia parasitica", Methods in Enzymology vol. 19, 1970, pp. 436-445). In order to produce a sufficient amount of the enzyme or enzyme precursor, such microorganisms may be cultivated on a large scale by fermentation processes which are well-known in the art, and the enzyme may be recovered from the culture in a manner known per se. The organism may also be one which is made to produce the desired enzyme by genetic modification such as by mutagenizing the organism, e.g. by means of ultraviolet radiation, ionizing radiation or a suitable chemical mutagen, or by recombinant DNA techniques as outlined above, but substituting the chymosin gene for the prochymosin gene. EXAMPLE 1 Chymosin and prochymosin were extracted from 225 9 of calf stomach by mixing it with 350 ml of a 2% solution of NaHCO3 (pH 7.8) for 1 hour at about 50C. After cooling for 15 minutes to 00C, the extract was centrifuged and clarified by adding 0.33 M Al2(SO4)3 to a pH of 4.5 with stirring, followed by the addition of 0.5 M Na2HPO4 to a pH of 6.5. 0.02ego of sodium azide was added to the preparation as a preservative. The resulting preparations were found to contain: 45.3 CHU of prochymosin/ml (potential) 12.7 CHU of chymosin/ml. To test the activation of prochymosin, 1 ml of the prochymosin (+chymosin) preparation was added to 50 g of a 0.08M acetate buffer adjusted to different pH values. The samples were incubated at 220C overnight and were then refrigerated. The milk-clotting activity was measured after various periods of time and the percentage of activated prochymosin was calculated. The results are shown in Table 1. TABLE 1 Activation of Prochymosin in Acetate Buffer pH after % prochymosin activated after 1 day 1 day 3 days 7 days 5.28 18 25* 30 5.22 19 27 35 4.99 31 56 69 4.93 31 46 76 4.79 54 87 94 4.78 55 91 98 4.72 56 84 98 4.52 - 103 102 4.49 104 106 110 4.48 - 110 119 4.23 104 - * activated after 4 days. It appears from Table 1 that the activation of prochymosin is very fast at a pH below about 4.5, whereas a longer period of time is required to activate the prochymosin at higher pH values. EXAMPLE 2 40 1 of high-pasteurized skimmilk was concentrated to a dry matter content of about 25% in an ultrafiltration apparatus known under the trade designation DDS-modul-20-lab, produced by De danske Sukkerfabrikker, Denmark, which has a membrane area of 0.36 m2. After standardization with 608 cream, the concentrate was heated to 720C and then immediately cooled to incubation temperature (300 C). The concentrate was divided into 6 beakers, each containing 1.2 kg of concentrate. The samples were inoculated at 300C with 0.01g of a deep-frozen bacterial concentrate comprising a mixture of 2-5 o of Streptococcus lactis and 95-98% of Streptococcus cremoris (available under the trade designation DVS-950 culture from Chr. Hansen's Laboratorium A/S, Copenhagen, Denmark). After 1 hour 1% of NaCI was added, and after a further 20 minutes chymosin and prochymosin were added in an amount of 0.2 ml of chymosin and no prochymosin in samples 1 and 2, 0.2 ml of chymosin and 2.3 ml prochymosin in samples 3 and 4, and 0.2 ml of chymosin and 4.6 ml of prochymosin in samples 5 and 6. The chymosin employed was a standard, commercial rennet preparation with an activity of 55.3 CHU/ml, and the prochymosin used was obtained substantially as described in Example 1 with the exception that essentially all the active chymosin had been destroyed by elevating the pH to 8.2 for several months and that the preparation had been dialyzed against water three times for 2 hours at a time to remove the sodium azide which is detrimental to starter cultures, followed by centrifugation and sterile filtration and had a potential activity of 32 CHU/ml (the slight loss of activity was caused by the treatment at elevated pH and the dialysis). When added to the milk concentrate, the prochymosin was not observed to affect the coagulation of the milk, as the setting of the retentate occurred after about 15 minutes in all the samples, including the ones which did not contain any prochymosin. In a control sample of the retentate, to which only 5 ml of prochymosin had been added, no coagulation was observed within a period of 30 minutes. Two hours after inoculation with the starter culture, the samples were moved to a room with a temperature of 220C and incubated for 18 hours. The resulting curd was then stored at 140C for 45 days. At intervals during storage the samples were tested for: a) pH b) Dry matter content c) Total nitrogen content in dry matter (TN) d) Soluble nitrogen in cheese extract (SN) e) Amino acid nitrogen content. The dry matter content of the cheese was determined by drying about 5 g of cheese for 16 hours and weighing the residue. The total nitrogen content of the cheese was determined in 1 g of cheese by a Macro-Kjeldahl method (N x 6.37). The soluble nitrogen present in the cheese was extracted with a solution of 0.037 M Cast2 at pH 7.5. The nitrogen content of the cheese extract (SN) was expressed as a percentage of the total nitrogen content of the cheese (cf. A. Noomen, Neth. Milk Dairy J. 31, 1977, p. 163). Furthermore, the amino acid nitrogen content was determined by adding 5 drops of phenolphthalein solution to 20 ml of the soluble nitrogen cheese extract and titrating with 0.1 N NaOH until a pink colour developed. 10 ml of 37% formaldehyde was added and the solution was titrated back with 0.1 N NaOH until a pink colour developed (cf. R. Jenness, S. Patton, Principles of Dairy Chemistry, New York 1976). The content of amino acid nitrogen is expressed as a percentage of the total nitrogen content in the sample. The results appear from Table 2. TABLE 2 Ripen- 90 dry ing ti- matter Total Soluble Amino acid Sample me con- protein nitrogen nitrogen No. (days) pH tent % qO content % 4.96 35.66 17.64 13.93 1.10 7 4.70 36.89 18.15 16.39 14 4.62 40.50 19.36 16.70 1.20 21 4.45 43.62 21.66 16.94 1.28 31 4.52 43.24 21.15 18.58 1.16 45 4.48 41.86 20.51 19.44 1.82 2 1 4.89 34.33 17.39 14.56 1.16 7 4.69 37.45 18.35 15.92 14 4.60 39.92 21.15 15.82 1.21 21 4.50 41.81 20.26 17.10 1.26 31 4.52 42.64 20.45 19.71 1.36 45 4.52 43.55 20.77 20.13 1.87 3 1 4.91 34.03 17.45 13.70 1.02 7 4.67 37.32 18.47 17.10 14 4.61 41.03 19.94 17.80 1.20 21 4.45 44.44 21.15 19.84 1.41 31 4.50 43.54 20.45 22.73 1.45 45 4.49 44.63 21.02 25.62 2.21 4 1 4.90 34.50 1-7.70 13.80 1.06 7 4.67 37.11 18.22 17.13 14 4.60 39.68 19.11 18.99 1.42 21 4.44 43.86 21.34 19.75 1.43 31 4.50 42.97 20.77 23.16 1.52 45 4.51 42.88 20.89 25.22 2.00 5 1 4.90 34.20 17.33 13.81 1.25 7 4.65 39.90 19.36 17.70 14 4.59 41.18 19.87 21.67 1.53 21 4.43 47.21 22.68 23.98 1.97 31 4.49 47.53 22.49 26.33 1.83 45 4.53 45.11 22.17 29.24 2.49 6 1 4.89 34.29 17.39 14.96 1.07 7 4.67 36.54 18.03 17.37 14 4.60 40.25 19.68 19.44 1.38 21 4.43 44.23 21.26 22.33 1.80 31 4.49 42.09 20.45 25.64 1.90 45 4.50 42.93 21.34 29.70 2.66 As shown in Table 2, prochymosin addition has a significant effect on cheese ripening. Samples 1 and 2 to which only active chymosin had been added were found to show an increase of about 5.590 of soluble protein after 45 days, whereas an increase in the content of soluble protein of about 11.7% and about 15.190 was found in samples 3 and 4 and samples 5 and 6, respectively. The amino acid nitrogen content in the samples was found to be at a constant level of about 6-9% of the soluble nitrogent content indicating that an increase in soluble nitrogen content leads to a corresponding increase in amino acid N content in the samples to which prochymosin had been added. The two control samples, 1 and 2, showed a soluble nitrogen content of about 20% after 45 days of storage. By adding 2.3 ml of prochymosin (samples 3 and 4) and 4.6 ml of prochymosin (samples 5 and 6), the same level of soluble nitrogen is reached in 21 and 14 days of ripening, respectively. This indicates that at least part of the prochymosin is transformed to active chymosin during cheese storage, and that this accelerates cheese ripening. EXAMPLE 3 Milk concentrate was prepared as described in Example 2 and divided into 6 beakers each containing 1.2 kg of retentate. The samples were inoculated at 300C with 0.01% of a deep-frozen bacterial concentrate comprising a mixture of 60-86% of S cremoris and S. lactis, 10-30% of S. diacetylactis and 4-10% of Leuconostoc cremoris (available under the trade designation DVS B-li culture from Chr. Hansen's Laboratorium A/S, Copenhagen, Denmark). After 1 hour, 790 of NaCI was added, and after a further 20 minutes chymosin and prochymosin were added in an amount of 0.24 ml of chymosin and no prochymosin in samples 1 and 2, 0.24 ml of chymosin and 2.75 ml of prochymosin in samples 3 and 4, and 0.24 ml of chymosin and 5.52 ml of prochymosin in samples 5 and 6. The chymosin and prochymosin preparations used in this example corresponded to the ones employed in Example 2. The samples were further treated and tested as described in Example 2. The results appear from Table 3. TABLE 3 Ripen- -Ó dry ing matter Total Soluble Amino acid Sample time con- protein nitrogen nitrogen No. (days) pH tent -O 90 content % 5.37 36.59 16.82 15.55 1.17 7 4.82 37.48 18.09 17.57 1.23 14 4.81 38.36 17.71 19.80 1.50 21 4.79 41.00 18.79 21.85 1.72 28 4.73 41.89 - 19.75 22.37 1.52 42 4.73 46.05 21.15 26.95 3.31 2 1 5.35 36.40 16.94 15.44 1.28 7 4.86 36.92 17.64 19.37 1.21 14 4.81 38.51 17.90 20.11 1.17 21 4.79 41.24 19.11 20.85 1.80 28 4.71 41.56 20.07 22.45 1.52 42 4.72 48.24 22.17 23.91 2.54 3 1 5.34 36.94 16.94 15.29 1.22 7 4.84 36.84 17.33 19.23 1.49 14 4.83 38.54 17.64 21.77 1.41 21 4.80 39.05 18.54 22.96 1.65 28 4.73 41.62 18.86 26.40 1.83 42 4.74 45.89 21.72 31.70 3.63 4 1 5.20 36.16 17.39 15.06 1.29 7 4.83 36.88 17.33 19.36 1.27 14 4.81 37.78 17.64 21.23 1.41 21 4.76 40.27 18.79 22.36 1.78 28 4.70 39.97 18.92 27.76 2.26 42 4.72 43.32 20.64 30.71 3.57 5 1 5.34 37.06 17.71 14.55 1.46 7 4.86 36.98 17.20 19.76 1.26 14 4.89 38.01 17.84 25.52 1.68 21 4.87 40.61 18.79 28.46 2.75 28 4.93 41.70 18.86 36.45 3.87 42 4.77 45.62 21.47 37.14 4.87 6 1 5.30 35.97 17.26 14.47 1.48 7 4.85 37.92 18.86 17.57 1-.02 14 4.86 37.59 17.64 28.72 2.10 21 4.89 40.42 18.28 30.89 3.02 28 4.81 42.66 19.81 38.81 4.47 42 4.81 45.24 20.96 42.16 6.28 As shown in Table 3, samples 1 and 2 which only contained chymosin were found to contain soluble protein in an amount corresponding to an increase of about 9.9 Ó after 42 days while1 during the same period, an increase in the content of soluble nitrogen of about 16.0go and about 25.1% in samples 3 and 4 and samples 5 and 6, respectively, is obtained. The soluble nitrogen level after 42 days of samples 1 and 2 not containing any prochymosin is reached after 21-28 days and 14 days in samples 3 and 4, and samples 5 and 6, respectively. Thus, the data shown in Table 3 corroborate the conclusion of Example 2, namely that prochymosin, when activated, accelerates cheese ripening. The differences in soluble protein content occurring in the the data of Tables 2 and 3 are probably caused by differences in pH, dry matter content, milk composition, amounts of enzyme added and the starter culture employed. EXAMPLE 4 Milk concentrate was prepared as described in Example 2, divided into 6 beakers each containing 1 kg of retentate and inoculated as described in Example 2. After 1 hour, 1% of NaCI was added, and after a further 20 minutes, chymosin and prochymosin were added in an amount of 0.2 ml of chymosin and no prochymosin in samples 1 and 2, 0.2 ml of chymosin and 5.56 ml of prochymosin in samples 3 and 4, and 0.2 ml of chymosin and 11.12 ml of prochymosin in samples 5 and 6. The chymosin employed was a standard, commercial rennet preparation with an activity of 55.3 CHU/ml. The prochymosin used in this example was obtained by recombinant DNA techniques substantially as described in European Published Specification No. 0114 507. The prochymosin preparations were found to contain: 11 CHU of prochymosin/ml (potential) 0 CHU of chymosin/ml. The samples were further treated and tested as described in Example 2. The results appear from Table 4. TABLE 4 Ripen- % dry ing matter Total Soluble Amino acid Sample time con- protein nitrogen nitrogen No. (days) pH tent % % content % 1 2 5.21 44.16 17.55 20.98 1.08 7 4.98 47.88 19.84 21.00 1.01 14 4.93 53.50 19.97 21.49 1.57 20 4.75 56.12 21.25 20.74 1.52 36 4.83 69.69 25.14 22.37 1.93 2 2 5.18 43.75 17.67 21.70 1.39 7 5.00 49.12 18.88 22.00 1.03 14 4.87 54.36 20.29 20.25 1.65 20 4.79 58.46 21.56 21.44 1.47 36 4.97 69.16 24.24 23.64 2.03 3 2 5.22 43.82 17.29 22.95 1.35 7 4.95 48.33 18.88 21.99 1.27 14 4.86 56.42 21.31 21.59 1.37 20 4.74 55.48 20.54 22.15 1.57 36 4.80 68.70 24.95 25.62 2.01 4 2 5.23 44.02 17.29 22.03 1.48 7 4.96 48.43 19.46 23.07 1.28 14 4.86 55.90 21.50 22.26 1.74 20 4.75 54.27 19.71 23.43 1.59 36 4.89 69.93 25.14 27.29 2.13 5 2 5.22 43.60 16.59 21.58 1.60 7 4.94 47.26 18.12 23.66 1.08 14 4.85 54.68 20.35 22.40 1.73 20 4.79 54.77 19.78 24.15 1.74 36 4.86 68.29 24.50 29.13 2.41 6 2 5.19 42.79 16.52 22.18 1.49 7 4.94 47.44 18.57 24.54 1.32 14 4.84 55.78 21.25 22.03 1.89 20 4.76 53.83 19.84 24.45 1.71 36 4.82 71.53 25.90 27.76 2.42 Samples 1 and 2 which only contained chymosin were found to contain soluble protein in an amount corresponding to an increase of about 2% after 36 days of storage while, during the same period, an increase in the content of soluble nitrogen of about 49Ó and about 6% in samples 3 and 4 and samples 5 and 6, respectively, is obtained. Thus, the data shown in Table 4 corroborate the conclusions of Example 2 and 3 and prove that prochymosin obtained by recombinant DNA techniques may also be employed in the process of the invention. The rather slow increase in ripening, compared to Examples 2 and 3, may be caused by the relatively high dry matter content obtained in the cheese samples during storage.

Claims: CLAIMS 1. A process for producing cheese from milk, in which an inactive milk-clotting enzyme and optionally chymosin or another suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter cul ture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese. 2. A process according to claim 1 in which the inactive milk-clotting enzyme is added to concentrated milk. 3. A process according to claim 1 or 2 in which the inactive enzyme is a zymogen. 4. A process according to claim 3 in which the zymogen is of animal origin. 5. A process according to claim 4 in which the zymogen is a precursor of a mammalian digestive enzyme such as an enzyme from cattle, swine, sheep or goats, or a digestive enzyme of domestic fowl. 6. A process according to claim 1 or 2 in which the inactive enzyme is of microbial origin. 7. A process according to claim 6 in which the inactive enzyme is produced by a genetically modified microorganism. 8. A process according to claim 7 in which the inactive enzyme is a zymogen. 9. A process according to any of claims 1-8 in which the inactive enzyme is prochymosin. 10. A process according to claim I or 2 in which an active milk-clotting enzyme is inactivated by means of an inhibitor, and the inactivated enzyme is added to the milk and converted to the active form. 11. A process according to claim 10 in which the enzyme is of animal origin. 12. A process according to claim 11 in which the enzyme is a mamma lian digestive enzyme such as an enzyme from cattle, swine, sheep or goats, or a digestive enzyme of domestic fowl. 13. A process according to claim 12 in which the enzyme is bovine pepsin, porcine pepsin or chymosin. 14. A process according to claim 10 in which the enzyme is of microbial origin. 15. A process according to claim 14 in which the enzyme is one which is produced by a fungus. 16. A process according to claim 15 in which the enzyme-producing fungus is Mucor miehei, Mucor pusillus or Endothia parasitico. 17. A process according to claim 14 in which the enzyme is produced by a genetically modified microorganism. 18. A process according to any of the preceding claims in which the inactive milk-clotting enzyme is added in an amount of 10-1000 mg/100 kg of milk, preferably 20-200 mg/100 kg of milk, of the commercially purified inactive enzyme depending on the potential activity of the enzyme. 19. A process according to claim 1 or 2 in which the chymosin or another suitable proteolytic enzyme is added to the milk in an amount of 0-200 mg/100 kg of milk, preferably 20-100 mg/100 kg of milk, of the commercially purified enzyme depending on the activity of the enzyme. 20. A process according to any of the preceding claims in which the pH of the curd containing the inactive enzyme is adjusted to a pH below 6.8, in particular a pH between 6.5 and 4.0, such as a pH of 4.6-6.2, to promote the activation of the enzyme. 21. Cheese produced by a process according to any of claims 1-20.

Inventors: HARBOE, MARIANNE KIRSTEN, HOIER, ERIK, PEITERSEN, NICOLAI
Applicants: CHR. HANSEN'S LABORATORIUM A/S
Application year: 1985
Main classification: A23C19
IPC codes: A23C19