Recent advances in milk clotting enzymes

Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant‐derived clotting enzymes. Special emphasis has been placed on aspects of enzyme chemistry and technology, selected methods for the analysis of coagulants, and the impact of the enzymes on proteolysis, cheese yield and cheese quality.