Could lipase be substituted for rennet the production of cheese?

Yes. There are commercially available microbial lipases that can successfully substitute for rennet in the production of cheese.

Chymosin, also known as rennin, is a protease enzyme traditionally used to curdle milk when making cheese. However, microbial lipases have been developed as an alternative to animal rennet in cheesemaking, particularly for producing hard and semi-hard cheeses. These enzymes exhibit similar coagulating properties to rennet but are derived from microbial sources, such as fungi, bacteria, and yeast.

Microbial lipases specifically hydrolyze the ester bonds of long-chain triglycerides, leading to the hydrolysis of milk fat and release of free fatty acids. This process facilitates the destabilization of milk casein and its aggregation, resulting in the coagulation of milk and the formation of curds. Just like with rennet, the coagulated milk can then be cut into curds and whey and further processed to produce cheese.

The advantages of using microbial lipases in cheesemaking include their consistent quality, standardized composition, and vegetarian-friendly nature, which makes them suitable for producing vegetarian and non-animal-based cheese alternatives. Additionally, they can provide enhanced flavor development, improved texture, and better consistency in the final product. However, it's important to consider the specific characteristics of each lipase and adjust the cheesemaking process accordingly to achieve desired results.