The milk coagulants are used in the process of manufacturing cheese for the curdling process. There are a variety of milk coagulants in the market but the first milk coagulants used for making cheese was rennet. Rennet, the milk coagulants, are the enzymes obtained from the stomach of the calf. But now a varied number of milk coagulants are in the market such as vegetarian rennet and fermented product chymosin. These varied numbers of milk coagulants in the market are on basis of the demands of the consumers.
There are many varieties of cheese that are being consumed in the world. The time to make cheese and the ripening cultures required for the different varieties are different but the milk coagulants required for all the varieties of cheese is the same. The only thing that changes for milk coagulants is quantity. Thus, the requirement for milk coagulants is from all the cheese making industries, be it big industries or small scale. Also cheese is made in households, so the milk coagulants are also required by them.
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Also due to these varied requirements, the milk coagulants producing companies have a wide variety of packaging right from small sachets and packets for retail stores to big barrels for companies that require the milk coagulants in huge amounts.
Fermented product chymosin: the new milk coagulants being the result of technology and dairy industry
The fermented product chymosin is a GMO product. Chymosin is a protease found in rennet that is milk coagulants. Rennet being found only in the stomach of calves, the formation of milk coagulants becomes restricted. Thus, chymosin is produced through recombinant technology and thus the fermented product chymosin milk coagulants are also called microbial rennet.
The cheese produced using milk coagulants, fermented product chymosin, is known to produce good tasting and high-quality cheese. Also, the bitter-tasting cheese which is sometimes obtained due to the usage of calf rennet is also avoided when these milk coagulants are being used. The quality of the cheese and the probability of producing good cheese every time is a necessity for being up to date to the consumer demands. And the invention of fermented product chymosin has almost fulfilled the milk coagulants requirement.
Milk Coagulants: Segmentation
The global Milk Coagulants market is segmented on the basis of Source, Form, End use, Packaging and Distribution channel.
On the basis of source, the global Milk Coagulants market has been segmented as-
- Natural rennet
- Vegetarian rennet
- Fermented product chymosin
On the basis of form, the global Milk Coagulants market has been segmented as-
On the basis of end user, the global Milk Coagulants market has been segmented as-
- Dairy industries
On the basis of packaging, the global Milk Coagulants market has been segmented as-
On the basis of distribution channel, the global Milk Coagulants market has been segmented as-
- Specialty stores
- Online retailers
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Milk Coagulants: Key Players
Some of the leading players of global milk coagulants market include Fromgez, Inc., DSM Nutritional Products Ltd., Dairy Connection, Inc., Chr. Hansen A/S, Productos Nievi SL, E. I. du Pont de Nemours and Company, Fytozimus Biotech Inc.
Milk Coagulants: Activities of Participants
- DSM Nutritional Products Ltd. in 2018 declared that all its milk coagulants agents are benzoate-free. That means that there is no artificial flavoring of the cheese and thus they will have a cleaner label. More consumers are searching such benzoate-free milk coagulants.
- Fytozimus Biotech Inc. has launched a new range of milk coagulants to make cheese from the milk of various animals such as goats, camels, and buffaloes. They also can produce cheese from low-fat milk and skimmed milk. It has been claimed as halal and kosher.
Milk Coagulants: Market Opportunities
Cheese consumption in the world is such a huge number, the companies manufacturing them in small scale as well as large has increased so much. And so has the requirement for milk coagulants for all these industries. Research made on these milk coagulants to produce a more organic product will be in high demand. Also, many industries are further dependent on the cheese industries such as the whey industry. This completely depends on the milk coagulants used by the cheese industry. Thus a requirement for no-artificial flavor induced milk coagulants. There are new opportunities for the industries producing enhanced milk coagulants for the commercial purposes.
Milk coagulants: Brief Approach to Research
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