The objective of this study was to determine the market opportunities for a coagulation enzyme for use in cheese. This study specifically addressed the question of coagulation enzymes from GMOs. Several questions needed to be addressed:

  • Is there any reason to consider entering this sector?
  • If a company wanted to do this, what would it cost over what period of time?
  • If a company were to enter this field, would it earn back its investment?
  • What patents or other intellectual property can be obtained?
  • What would be the best approach for a company entering this field? Should it consider doing this on its own or with others in the business?

Table of Contents



Principal Findings



Coagulant Enzymes and Cheese Making

  • The Physiological Role of Coagulant Enzymes
  • The Cheese Making Process
    • Cheese by Country
    • Cheese by classification
  • Coagulant Enzymes from GMOs
    • Advantages of Coagulants Produced from GMOs
    • Flavour Profiles
    • Vegetarian Cheese
  • Companies Producing Coagulant Enzymes

Coagulating Enzymes Market

Academic Research

  • Fungi
  • Yeast
  • Bacteria


  • Overview
  • Scope for new patents
  • Fungi
  • Yeast
  • Bacteria

Abstracts of Academic Publications on coagulation enzymes from GMOs

  • Fungi
  • Yeast
  • Bacteria
  • Other

Patent Bibliographic Information

  • US Patents
  • Summary
  • Yeast
  • Bacteria
  • Others or All
  • Non—US Patents

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