to avoid contamination with unpleasant byproducts of the mold growth.

The traditional view is that these coagulants result in bitterness and low yield in cheese, especially when aged for a long time. Over the years, microbial coagulants have improved greatly, largely due to the characterization and purification of secondary enzymes responsible for bitter peptide formation/non-specific proteolytic breakdown in cheese aged for long periods. Consequently, it has become possible