Microbial Rennet: This is What it Means

Microbial rennet – a definition

In order to make cheese from milk, the milk has to curdle, otherwise, the cheese will not achieve its usual firm consistency. This is possible with the help of Lab.

• During cheese production, the milk coagulates, and solid crumbs are formed, which are later formed into cheese.
• The basis is usually animal rennet or chymosin, which originates in the calf’s stomach and makes the milk more digestible for young calves because it splits the casein.
• The stomachs obtained from meat production, from which the rennet is used, are therefore not suitable for a vegetarian diet.
• An alternative is a microbial rennet, which is produced in the laboratory. The microorganisms consist of mold cultures. Similar to animal rennet, the microbial one also ensures that the milk coagulates.
• The microbial rennet is also suitable for hard and soft cheeses, but less so for cheeses such as Parmesan, which require a longer maturing period. Because this rennet lacks the animal chymosin.
• A disadvantage of the microbial rennet is also the taste. It tends to taste bitter, which can affect the flavor of the cheese.
• One possible problem is genetically modified rennet. To prevent the cheese from having a bitter aftertaste, specific genes from calves can be added to the mold cultures.
• Most conventionally produced cheeses contain microbial rennet because it is cheaper to produce. Manufacturers do not have to declare this.
• If in doubt, ask the manufacturer directly and pay attention to organic quality when buying, as this ensures that husbandry conditions and feed are more strictly controlled.