Cheese-making with vegetable rennet as an element of product and process innovation
The most important step in cheese production is undoubtedly the coagulation of milk, a process that occurs primarily by acidification and enzymatic action. Coagulating enzymes, known as rennet, can be of animal, microbial and plant origin. Vegetable rennet, little known today, was promoted as early as Moses, Hippocrates, and Aristotle by attributing fig latex and thistle flowers with coagulating capacity. The project studied the dairy capacity of Kiwi extract, developing a new dairy chain by defining the process, sensory and nutritional characteristics of the product, with the aim of expanding and modernizing the range of local dairy productions.
