Rennet: Key Enzyme in Cheese Production
Rennet is a complex set of enzymes essential in the cheese-making process, primarily responsible for coagulating milk. Its main component, chymosin, acts on casein proteins to form curds and whey, a crucial step in producing a wide variety of cheeses.
What Is Rennet?
Rennet traditionally comes from the stomach lining of young ruminants, such as calves, lambs, or kids. With advances in biotechnology, microbial and fermentation-produced chymosin (FPC) variants are now widely available, catering to vegetarian diets and industrial needs.
Types of Rennet:
Animal Rennet
Extracted from the abomasum of young ruminants.
Contains chymosin, pepsin, and lipase enzymes.
Microbial Rennet
Produced by fungi or bacteria; suitable for vegetarian cheese production.
Fermentation-Produced Chymosin (FPC)
Recombinant chymosin produced through genetically modified microorganisms for consistent activity.