Variants of chymosin with improved milk-clotting properties are disclosed.

Variants of chymosin with improved milk-clotting properties are disclosed.

The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese. The method most preferably comprises mixing a milk with a coagulant, a starter culture, a strain of Yarrowia lipolytica and a strain of Kluyveromyces lactis, and wherein the milk comprises or consists of bovine milk having a milk fat content.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Variants of chymosin with improved milk-clotting properties are disclosed.

Provided in the present disclosure are a milk coagulant, a method for obtaining asclepain of Asclepias Linn. and cysteine protease B of Calotropis R. Br., as well as a method of producing cheese. The milk coagulant includes at least one of the asclepain of Asclepias Linn. and the cysteine protease B of Calotropis R. Br.

Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk clotting properties.

Variants of chymosin with improved milk clotting properties.