Innovation in Dairy: How Microbial Rennet is Transforming Cheese Production

Microbial rennet, derived from the fungus Rhizomucor miehei, is an innovative enzyme used in cheese production. Thermostable is a property assigned to enzymes that are resistant to high temperatures and do not degrade. Thermolabile enzymes are those that are sensitive to heat and may lose their activity when exposed to high temperatures. Available in both thermostable and thermolabile forms, it offers a more sustainable and versatile option compared to traditional animal rennet. This enzyme caters to the growing demand for vegetarian and Kosher cheese products and is renowned for its ability to function at various temperatures. Thermostable and thermolabile microbial rennet from Rhizomucor miehei is transforming the cheese-making industry by offering reliable, sustainable, and versatile alternatives to traditional animal rennet. Their numerous benefits and wide range of applications make them invaluable tools for modern dairy production.

Benefits:

• Temperature variability: Thermostable rennet maintains activity at higher temperatures, ensuring consistent cheese production even in varying thermal conditions. Thermolabile rennet provides precise control during the cheese-making process by being sensitive to lower temperatures, which can be beneficial for specific cheese types.
• Versatility: Suitable for a wide range of cheese types, including hard, semi-hard, and soft cheeses. Utilized in the production of processed cheese, ensuring smooth and uniform texture.
• Vegetarian-Friendly: An excellent alternative for vegetarian cheese production, aligning with consumer preferences for plant-based and vegetarian diets.
• Cost-Effective: Offers a more affordable and sustainable option compared to traditional animal rennet and fermentation produced chymosin.
• Consistent Quality: Provides uniform coagulation, ensuring consistent cheese texture and quality.
• Reduced Allergen Risk: Eliminates concerns associated with animal-derived rennet allergens.

Below are our microbial rennets:

RennPro? 750

Description: Liquid, thermostable, microbial double-strength rennet.

Application: Optimal for fresh cheese.

RennPro?1500

Description: Granular, industrial strength microbial rennet.

Application: Optimal for fresh cheese.

Rennzyme? 750

Description: Liquid, thermolabile, microbial rennet.

Application: All types of cheeses, including fresh and soft varieties like mozzarella, pasta filata, and pizza cheese, as well as semi-hard cheeses.

Rennzyme? 1000

Description: Liquid, thermolabile, microbial rennet.

Application: All types of cheeses, including fresh and soft varieties like mozzarella, pasta filata, and pizza cheese, as well as semi-hard cheeses.

Try our RennPro? 750, RennPro? 1500, Rennzyme? 750, and Rennzyme? 1000!

More information available on our website.

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References:

1. Seyed-Moslemi, S. A., Hesari, J., Peighambardoust, S. H., & Peighambardoust, S. J. (2021b). Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese. Journal of Dairy Science, 104(7), 7489–7499. https://doi.org/10.3168/jds.2020-19781
2. Soltani, M., Sahingil, D., Gokce, Y., & Hayaloglu, A. (2016). Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. Journal of Dairy Science, 99(10), 7744–7754. https://doi.org/10.3168/jds.2016-11179
3. Singh, H., & Creamer, L. K. (1990). A sensitive quantitative assay for milk coagulants in cheese and whey products. Journal of Dairy Science, 73(5), 1158–1165. https://doi.org/10.3168/jds.s0022-0302(90)78777-2