Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process

The changes caused by HPH in the calf rennet improved the cheese manufacturing process and the quality of the product (higher consistency of the milk gel and lower proteolysis during storage). Therefore, the HPH processing of calf rennet can improve its application in the dairy industry to obtain high quality fresh cheese and an extended shelf-life.