Kinetics of κ-casein hydrolysis by different rennet and coagulant enzymes in murciano-granadina goat milk

The extent of enzymatic hydrolysis as a function of time was quantified by measuring glycomacropeptide (GMP) and correlated with the viscosity changes produced during the coagulation process in Murciano-Granadina HTST goat milk using 8 rennets and coagulant enzymes, the cheese yield was also determinated for all the enzymes considered. It was noticeable that rennets with low chymosin content outperformed rennets with high percentage of chymosin, we also determined that chymosin B has a higher enzymatic hydrolysis than chymosin A. The amount of kappa-casein proteolysed by animal rennet and genetic recombinant enzymes were at least 80% at milk clotting time, the lower amount of kappa-casein hydrolysed corresponded to microbial coagulant enzyme (43%).