Rennet: Essential Enzyme for Cheese Production
Rennet is a complex set of enzymes primarily used in the dairy industry to coagulate milk, transforming it into curds and whey during cheese making. Its most important enzyme is chymosin, which specifically targets casein proteins to form a gel-like structure.
What Is Rennet?
Rennet is traditionally extracted from the stomach lining of young ruminants such as calves, lambs, or kids. Today, it is also produced microbially or via fermentation using genetically engineered organisms, catering to vegetarian and industrial demands.
Types of Rennet:
Animal Rennet
Derived from the abomasum of young ruminants.
Contains chymosin, pepsin, and lipase.
Microbial Rennet
Produced by fungi or bacteria; suitable for vegetarian cheese production.
Fermentation-Produced Chymosin (FPC)
Recombinant technology produces pure chymosin using genetically modified microbes.
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