Rennet Enzyme for Cheese and Yogurt

Chymosin: The Essential Enzyme for Premium Cheese Production – Food Grade Rennet with Optimal Activity and Versatile Applications Chymosin, commonly known as rennet or rennin, is a vital protease enzyme widely used in the dairy industry for its ability to coagulate milk proteins efficiently. Recognized by the International Committee on Enzymology, chymosin plays a central role in cheese manufacturing, contributing approximately 15.5% of the total value of global enzyme preparations. This food-grade enzyme is primarily sourced from the gastric mucosa of unweaned calves but increasingly derived from microbial fermentation, offering sustainable alternatives without compromising quality. With an activity range of 5,000–30,000 units per gram (U/g), it ensures consistent performance across various cheese-making processes worldwide. Key Features: - High-purity food-grade chymosin with standardized potency (5,000–30,000 U/g) - Long shelf life of up to 24 months when stored properly - Available in liquid, powder, and tablet forms for flexible usage - Compliant with international safety standards; includes Certificate of Analysis (COA) and Material Safety Data Sheet (MSDS) - Suitable for artisanal and industrial cheese production globally Detailed Description: Chymosin functions by cleaving κ-casein in raw milk, initiating a cascade that leads to the formation of a stable curd structure essential for whey separation. Unlike other enzymes, chymosin specifically targets the hydrophobic region of κ-casein, enabling precise control over clotting time and texture—critical factors in producing high-quality cheeses such as cheddar, mozzarella, and gouda. Its activity is influenced by several environmental parameters: optimal pH between 5.0–6.0, ideal temperature at 35–42°C, and sufficient calcium ion concentration (Ca²⁺) in milk. Deviations from these conditions can significantly affect coagulation speed, curd firmness, and ultimately, cheese yield and sensory properties. This versatile enzyme exists in multiple forms—animal-derived, plant-based (from fig sap or pineapple), and microbial (from fungi like *Mucor miehei*). Microbial rennet has gained widespread adoption due to its consistency, ethical sourcing, and compatibility with vegetarian cheese production. For instance, Danish cheesemakers often use mold-derived chymosin for its reliable performance in soft and semi-hard varieties. When selecting the right dosage—typically 20–40 mL per 100 kg of milk—it’s important to note that increasing the amount reduces coagulation time proportionally, though it does not impact moisture content or final pH after 24 hours. However, excessive doses may accelerate protein breakdown during aging, potentially increasing bitterness due to peptide formation. Usage Scenarios: Ideal for small-scale dairies, commercial cheese producers, and food scientists seeking precision in milk coagulation. Whether you're crafting artisanal goat cheese using plant-based rennet or scaling up production with microbial chymosin, this product delivers reproducible results under controlled conditions. It supports both traditional methods and modern biotechnology-driven approaches, making it indispensable in contemporary dairy processing facilities across Europe, North America, Australia, and beyond. User Feedback: Cheese artisans consistently report improved consistency, faster setting times, and enhanced flavor profiles when using standardized chymosin preparations. Many highlight its reliability compared to older animal-derived rennets, especially in large-volume operations where batch-to-batch variability must be minimized. Users also appreciate the clear labeling, accurate unit measurements, and documentation provided with each shipment, ensuring compliance with food safety regulations. Common Questions: What is the difference between chymosin and rennin? Chymosin and rennin refer to the same enzyme; "rennin" is a historical term still widely used in culinary contexts, while "chymosin" is the preferred scientific name recommended by enzymology experts. How should I store chymosin to maintain potency? Store in a cool, dry place below 25°C away from direct sunlight. Liquid forms require refrigeration post-opening, while powdered variants remain stable at room temperature if sealed properly. Can chymosin be used in vegan cheese production? Yes, microbial-derived chymosin offers a viable alternative for plant-based cheese makers seeking non-animal enzymes that deliver similar functionality to traditional calf rennet. Is chymosin safe for human consumption? Absolutely. As a food-grade enzyme approved for use in cheese production, chymosin undergoes rigorous testing for purity, allergen content, and microbial load before distribution.