Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese-making.

The statistical models obtained in this work showed that StAP1 and StAP3 exert CA and MCA under pH and temperature conditions compatible with those used for cheese-making. In addition, the casein subunit degradation percentages obtained allow us to select the best conditions for the degradation of the κ-casein subunit by StAPs. These results suggest that StAP1 and StAP3 are good candidates as Vrennets for artisan cheese-making. This article is protected by copyright. All rights reserved.