Chymosin: Fermentation Produce Chymosin is a milk clotting enzyme produced by fermentation of Kluyveromyces lactis strain. It is used to replace the pure chymosin coming from a milk sucking calf in its first days of life for coagulating milk proteins during cheese-making. It can be used to produce all types of cheeses.
Microbial Rennet: is a kind of milk-clotting enzyme produced by the fermentation of the purified fungus Rhizomucor miehei which can be used for the production of fresh and semi-hard cheese.
Natamycin: Applied as a surface spray (10–20 ppm) to inhibit mold growth on cheeses (e.g., Gouda), extending shelf life by 6–12 months without altering flavor.
Lysozyme: Targets Clostridium tyrobutyricum in brine-salted cheeses, preventing gas formation and texture defects while maintaining clean-label compliance.
Starter Cultures: for different types of yogurt.
Transglutaminase (TG enzyme): Enhances gel strength and viscosity by cross-linking milk proteins, achieving optimal thickening. Reduces syneresis (water separation) for a smoother surface and improves texture through controlled protein interactions.
E-Polylysine: Acts synergistically with TG enzyme to stabilize fermented yogurt structures, resulting in a smoother surface and uniform consistency, ensuring consistent taste and mouthfeel.
Transglutaminase (TG enzyme): 1. Strengthens protein gel networks in emulsified meats (e.g., sausage, ham, hotdog, salami, etc.), improving elasticity and water retention by 15–20%. Enhances sliceability and reduces waste during processing. 2. Improve elasticity and texture of meat ball products, increase the product yield by 5-10%.
ε-Polylysine: adding 250-300ppm into fresh smoked sausage, can extend its shelf life to 40 days; ε-Polylyine can extend longer shelf life for Retort sausage.
Nisin: Combined with lactic acid, inhibits Clostridium perfringens in vacuum-packed meats, extending shelf life under refrigeration.
Key Considerations
Label Compliance: Microbial rennet suits vegetarian/halal certifications, while lysozyme aligns with clean-label trends.
Synergistic Effects: Combining nisin (0.1–0.5 g/kg) and ε-Polylysine (0.05–0.1%) in cured meats achieves microbial stability with reduced preservative loads. By prioritizing functionality and regulatory alignment, manufacturers can optimize product quality and safety across dairy and meat applications.
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