Tgat Cheese Research Paper

Milk is a very good dietary source of a very high-quality of protein vitamins and nutrition. Dairy products like curd and whuch are made from milk also are the important part of a so called well balanced diet . We know tgat Cheese is contain of the same as tge basic materials which is found in the milk , but it is found in the form concentration which we dint knew. Including things like , fat, some vitamins , soluble and some insoluble salt also s. We know that soya is a good source of protein and its protein is a popular food ingredient used in the whole world for its nutritional properties and also functional properties, secially after the FDA of the United States has allowed a soy health in claim in year 1999.. The claim

The soymilk is found to be used in many of the products like yogurt, cheese and others too. The Uses of animals rennet has became limited for the religious reasons also .Many of the Muslim people consider even that cheese is a by product or produced by an enzyme which is supposed to comes from an animal and which is slaughtered in some of the non Islamic way of no halaal.. even also soybean cheese which comes for vegetarian people mainly who do not eat animals product or are veggi pure.. .. Calf is rennet which is been prepared and obtained maiinly from the no fourth stomach of calves (Nagodad, 1993) one of the most important enzymes which is traditionally used over just for cheese making in all over the world... . From

That owe to the fast growth and the considerable inexpensive of tge growth substrate like some of the the microbial rennet just like milk-clotting enzyme ...which is (MCE)... proteinase... it is very important in our dairy technology .. which has become a popular .Proteinase is also seems capable of cleaving the protein into peptides and diff amino acids, protiese are characterized tholrough their optimal pH... which is either acid, neutral or alkaline), ans we saw taht their temperature, their good abilities to hydrolyze a specific proteins..

Milk coagulation is one of the basic step in the cheese manufacturing prosses . Milk clotting enzymes these enzymes are the primary active and non active agents in cheese of making of cheese making, which alsoo involves the cleavge of enzyme-mediated cleavage of the kappa-casein which is covering the protein fron micelles at the peptide bond which is called Phe 105-Met 106 that we see that renders the case sometimes in micelles unstable and finallyy causes aggregation of milk that yields a clot or can say a gel. Proteolysis it is is an event of big importance in the most cheese varieties. Also In soft cheese even the main proteolytic of the agent is the main