The project involves the extraction of rennet (coagulating enzyme) from lambs (which are usually discarded) and its preparation in encapsulated form, which is an innovation in rennet production. The encapsulation technique protects the activity of the enzyme and allows its release at controlled time intervals according to the requirements of the technological processes of cheese production. It is planned to introduce financial and time savings in the production process and increase the value of the final product. To achieve the results of the proposed project, which is carried out in the experimental development phase, the following steps are planned: rennet preparation, extraction and determination of rennet strength, isolation and identification of lactic acid bacteria and genomic characterization of Pag sheep. After extraction and determination of rennet strength and isolation of lactic acid bacteria, their experimental encapsulation will be performed. The efficacy of the innovative product will be evaluated on different types of milk (cow, sheep and goat) and in the production of Pag cheese using a case study.
