The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolyzing bovine alpha s1-casein at position F23F24 so as to form s1-I CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio higher than the C/P ratio of bovine chymosin.

Variants of chymosin with improved milk-clotting properties.

Provided herein are food compositions comprising recombinant fusion proteins and methods for producing the same, which allow for safe, sustainable and humane production of milk proteins for commercial use. The disclosure provides recombinant fusion proteins comprising at least first casein milk protein and a second zein protein.

Variants of chymosin with improved ? S1-casein cleavage and C/P properties.

Variants of chymosin with improved properties.

The invention relates to a method for coating surfaces by enzymatic reaction of a biopolymer, wherein the method comprises the following steps: a) applying an enzyme to the surface of a substrate, and b) contacting the enzyme with the biopolymer to be deposited, wherein the enzyme cleaves the biopolymer, wherein the cleavage gives rise to at least two cleavage products of the biopolymer having different solubility in a solvent, and at least one cleavage product of the biopolymer having relatively low solubility is deposited on the surface of the substrate, and to a coated article obtainable by the method and to a coating composition comprising a biopolymer and at least one component selected from the group comprising binders, fillers, pigments and/or additives, and optionally a solvent.

Blends of coagulants to control acidification, coagulation and cheese texture.

Provided herein are compositions and methods for producing milk proteins, which allow for safe, sustainable and humane production of milk proteins for commercial use, such as use in food compositions. The disclosure provides recombinant fusion proteins comprising at least first protein and a second protein, wherein at least one of the first protein and the second protein is a milk protein, or fragment thereof. The disclosure also provides methods for producing the recombinant fusions proteins, and food compositions comprising the same.

Variants of chymosin with improved milk-clotting properties.

A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295 said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having chymosin activity. Such a variant polypeptide may be used in the preparation of a cheese.