Mejeriforening 2017 1

Development of New Dairy Enzymes at Chr. Hansen

Hans van den Brink, Chr. Hansen A/S

• Introduction • Camels and cheese • Texture in low fat yoghurt

Mejeriforskningens Dag 2017 2

Development of New Dairy Enzymes

Overall trends

Customer wishes

Application wishes

Technology

Enzyme development Approval On the

market

2-3 years

GLOBAL

Chymosin /Osteløbe

Chymosin is a very specific protease

High activity at Phe105-Met106

Low activity on other caseins

Yield

Bitterness

Mejeriforskningens Dag 2017 3

Protein A specific protease

Protein Specific protease

Mejeriforening 2017 4

A good rennet has : - High Clotting activity (C) - Low aspecific Protease activity (P) Resulting in a high C/P ratio

Protein Specific protease

Protein A specific protease

C/P

Cheese Yield

- 1

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Bovine chymosin (1czi) Camel chymosin Homology model based on 1czi

• Collaboration with ETH on camel chymosin

Overexpression of camel chymosin in Aspergillus

http://www.camelgate.com/

DTU november 2015 6

Camel Chymosin efficiently clots Bovine milk

Clotting (cow’s milk) Aspecific proteolytical activity (cow’s milk)

Camel chymosin has 7x higher C/P ratio with Cow’s milk Less off-taste More cheese (0.2 %)

Clotting

Bovine chymosin 100 %

Camel chymosin 100 %

Proteolytic

Bovine chymosin 100 %

Camel chymosin 14 %

0 50 100 150 200Time (min)

0

0,1

0,2

0,3

0,4

0,5

0,6

Abso

rban

ce 2

80 n

m

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A good rennet has : - High Clotting activity (C) - Low aspecific Protease activity (P) Resulting in a high C/P ratio Higher Cheese Yield Lower bitterness

C/P

Cheese Yield

- 1

Camel chymosin is a superior clotting enzyme for bovine milk

chewable probiotic natural red

frozen culture

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Example 2

Texture in dairy; Can we use enzymes to help

General dairy trend: LOW

9 Mejeriforening 2017

•Low fat •Low sugar •Low calories •Low salt

But: Same taste, same texture……..

Challenges

Texture; Gel firmness + Viscosity is down

Syneresis is up

Protein enrichment; Costly (2% SMP is €65/ton of milk; Prices rising)

Protein enrichment; Calories up

Stabilizers; Labeling issue

Can we use Enzymes ??

The challenge of a good low fat yoghurt

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“Texture” in cheese

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Deglycosylation for texture

Deglycosylation

Removal of sugar groups from proteins

Whey proteins only

Reduced water solubility

– Increased network formation

Limited substrate in mik

12 Mejeriforskningens Dag 2017

PNGaseF EndoH Others

PNGase-F improves gel firmness in yoghurt

YF-L901 texturizing culture (High in gel firmness)

PNGase-F dosing 250 U/ml milk, 0.5 ppm

13

0102030405060

YF-L901 YF-L901 + PNGase-F

Stirred

Gel

Fir

mne

ss (

Pa)

Mejeriforskningens Dag 2017

Sensoric evaluation

14

Strong positive effect on the descriptors gel firmness and mouth thickness

None of the “negative descriptors” affected

No off-flavors detected in triangle test

0

2

4

6

8

10Acidic

Astringent

Bitter

Creamy

FruityGrainy

Mouth Coating

Mouth thickness

Ropiness

Stirred (Reference 901)

Stirred (PNGase-F 901)Mejeriforskningens Dag 2017

Conclusions

Development of new dairy enzymes is a major effort

New dairy enzymes can change your daily life

Higher yield

Lower Cost in use

New properties

Mejeriforskningens Dag 2017 15