Question

Rennin is widely used in the food industry to make cheese. Can you explain why you can’t use the enzyme (such as rennin) to make cheese from hard boiled milk?

Answer 1

We can't use the enzyme such as rennin to make cheese from hard-boiled milk because the structure and flavour of ripened cheese depends on the type of proteolysis caused by the coagulant during cheese curing. Exception is in hard-boiled milk is where most of the enzyme activity is destroyed by the high cooking temperature. Ripening due to the coagulating enzymes is not desirable in cooked milk. Enzyme is eliminated during the temperature cook in hard-boiled milk. Enzymes do not survive in high temperature cooked cheese which results in enzymes retention. So hard boiled milk is not used with enzymes to make cheese.