Synthetic inhibitors of naturally occurring and recombinant chymosins

As a consequence of the chronic world shortage of calf chymosin for cheese-making that exists currently, recombinant DNA technology has been utilized to introduce and express the gene for calf (pro) chymosin in Escherichia coli (Emtage et al., 1983; Marston et al., 1984) and yeast (Mellor et al., 1983). Coagulants such as chymosin initiate a cascade reaction in milk at pH 6.0-6.5 by the selective hydrolysis of a Phe-Met bond in K-casein in the sequence: