While the potential exists for using
plant proteases more extensively in food processing and other biotechnological
processes, information regarding their development
as processing aids, particularly their utility in cheese-making, is
scarce. Hence, the objective of the present study was to evaluate
the milk-clotting activities of ginger, melon and kiwi extracts in
terms of temperature dependence and their performance on yield
and textural properties of curds during cheese-making, compared
to commercial chymosin.