Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability

HPP was able to promote increased in milk-clotting activity and stability of coagulants at different temperatures and pH values. For some enzymes the pressurization increased the activity at a natural pH of the milk (pH 6.6), resulting in activity similar to that observed for native enzyme at lower pH and higher temperatures. Thus, such conditions lead the use of less enzyme concentration in coagulation process, reducing costs. Additionally, it was also shown that lyophilization preserved the changes induced by the HPP in enzymes solution. Therefore, HPP technology is a unit operation can be used to increase activity and stability of milk-clotting enzymes.