Cheese wheel infused with quixaba plant leaves symbolizing natural cheese production.

Beyond Rennet: The Unexpected Power of Quixaba in Cheese Making

Mira Elwood in Science & Nature September 2025 • 4 min read.

"Could this traditional Brazilian plant revolutionize the cheese industry with its unique milk-clotting abilities?"

For centuries, cheese production has relied on enzymes to coagulate milk, transforming it into the delightful variety we savor. Traditionally, animal rennet, particularly chymosin, has been the go-to enzyme for this process. However, the cheese industry faces challenges: rising consumption, ethical considerations, and the high cost and limited availability of animal rennet. This has spurred a global search for plant-based alternatives.

The search for plant-derived milk-clotting agents has led researchers to explore diverse botanical sources. While several plant enzymes have shown potential, many fall short due to undesirable characteristics like high proteolytic activity, which can negatively impact cheese yield and quality. Therefore, the ideal plant-based coagulant should possess high specificity for milk-clotting and minimal non-specific protein breakdown.

Now, a new contender has emerged from the heart of Brazil: the quixaba (Sideroxylon obtusifolium) plant. Native to the Brazilian semi-arid region, this resilient tree has been traditionally used for its medicinal properties. Recent studies suggest that the latex of the quixaba plant contains potent enzymes with remarkable milk-clotting abilities, potentially offering a sustainable and efficient alternative to traditional rennet.

Quixaba: A Natural Milk-Clotting Powerhouse

Cheese wheel infused with quixaba plant leaves symbolizing natural cheese production.

Researchers have investigated the milk-clotting properties of quixaba latex. The enzyme extract from this latex demonstrates high protease and coagulant activities, particularly at an optimal pH of 8.0 and a temperature of 55°C. This stability across a wide range of temperatures and pH levels makes it a promising candidate for cheese production. Further benefits include its resilience to metal ions and its inhibition by specific substances like phenylmethanesulfonyl fluoride and pepstatin.

What makes quixaba stand out? Consider these advantages:

High Coagulant Activity: Quixaba latex exhibits a high ratio of milk-clotting activity to proteolytic activity, essential for efficient cheese production without excessive protein breakdown.
Temperature and pH Stability: Its enzyme remains stable and active under various conditions, offering flexibility in cheese-making processes.
Metal Ion Resistance: The enzyme's activity isn't hindered by common metal ions, ensuring consistent performance in different milk compositions.
Natural Source: As a plant-derived coagulant, quixaba appeals to consumers seeking natural and sustainable food options.

The study reveals the enzyme extracted from quixaba latex consists of four protein bands, with molecular weights ranging from 17 to 64 kDa. This detailed characterization sheds light on the enzyme's structure, paving the way for future optimization and application in the cheese industry. The specific clotting activity of quixaba latex is notably high, surpassing many other plant-derived coagulants and even rivaling chymosin.

The Future of Cheese: Natural and Sustainable

The quixaba plant presents a promising, plant-based alternative for milk coagulation in cheese production. Its enzyme demonstrates high efficiency and stability. It could be the key to meeting the growing demand for cheese while embracing sustainability. Further research and exploration may unlock even more potential for this natural resource, leading to new innovations in the cheese industry.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1590/s0101-20612013005000075, Alternate LINK

Title: Potential Of Quixaba (Sideroxylon Obtusifolium) Latex As A Milk-Clotting Agent

Subject: Food Science

Journal: Food Science and Technology

Publisher: FapUNIFESP (SciELO)

Authors: Anna Carolina Da Silva, Talita Camila Evaristo Da Silva Nascimento, Sheylla Araújo Da Silva, Polyanna Nunes Herculano, Keila Aparecida Moreira

Published: 2013-09-13

Everything You Need To Know

What are the primary challenges in the cheese industry that necessitate exploring alternatives to traditional animal rennet?

The cheese industry faces challenges such as rising cheese consumption, ethical concerns surrounding animal rennet use, and the high cost and limited availability of animal rennet, specifically chymosin. These factors drive the search for sustainable and plant-based alternatives like the enzyme derived from the quixaba plant.

What characteristics make the quixaba plant a promising candidate as a milk-clotting agent, and where does it originate?

The quixaba plant (Sideroxylon obtusifolium), native to the Brazilian semi-arid region, is promising due to the potent enzymes found in its latex. These enzymes exhibit high protease and coagulant activities. Quixaba also demonstrates temperature and pH stability, resilience to metal ions, and a high ratio of milk-clotting activity to proteolytic activity.

How does the milk-clotting activity of quixaba compare to traditional chymosin and other plant-derived coagulants?

The specific clotting activity of quixaba latex is notably high, surpassing many other plant-derived coagulants. Its enzyme demonstrates high efficiency and stability. The enzyme extracted from quixaba latex consists of four protein bands, with molecular weights ranging from 17 to 64 kDa. The specific clotting activity of quixaba latex is notably high, surpassing many other plant-derived coagulants and even rivaling chymosin.

What are the key advantages of using quixaba latex in cheese production, especially regarding its stability and activity under different conditions?

Quixaba latex offers several advantages. Its high coagulant activity ensures efficient cheese production without excessive protein breakdown. The enzyme remains stable and active across a wide range of temperatures and pH levels, specifically at an optimal pH of 8.0 and a temperature of 55°C, offering flexibility in cheese-making processes. Also, the enzyme's activity isn't hindered by common metal ions, ensuring consistent performance in different milk compositions.

What future research and exploration could maximize the use of the quixaba plant in the cheese industry?

Further research could focus on optimizing the extraction and purification processes of quixaba enzymes to enhance their milk-clotting efficiency. Exploring the genetic makeup of the quixaba plant could lead to the development of enhanced varieties with even higher enzyme yields. It's also important to investigate the long-term effects of quixaba-derived cheese on taste, texture, and nutritional qualities and consumer acceptance. Finally, exploring methods for sustainable harvesting of quixaba latex to ensure the long-term viability of the plant population is essential.