Brief retrospective of application and studying of the milk coagulating enzymes
The history of application and investigation of the milk clotting enzymes has been considered. Information is given about appearance of the first cheese making technologies, about ways of cheeses receiving and application of the milk clotting ferments in antique times and in the middle age period. Brief chronology of accumulation of new scientific knowledge about biochemical properties of milk and changes of general ideas about structure and functions of the milk coagulating enzymes, physical−chemical characteristics of caseins and mechanism of rennet coagulation of milk is given.