Microbial Rennet for cheese kluyveramises chymosin Rennet

Renewable Rennet Enzyme for Premium Cheese and Dairy Production – Natural Coagulation Solution from Microbial Sources

Discover a high-performance, sustainable rennet enzyme ideal for artisanal and industrial cheese making. This microbial-derived coagulant mimics traditional calf-based rennet by specifically cleaving the Phe105-Met106 bond in κ-casein, enabling precise milk clotting without compromising flavor or texture development. Unlike animal-derived alternatives, our product ensures consistent quality, ethical sourcing, and compliance with religious dietary standards—making it a preferred choice across global dairy industries.

Key Features:

• Highly efficient milk coagulation at low dosages (20–40 ml per 100 kg of raw milk)
• Optimal activity within pH 5.3–6.3; stable under neutral to slightly acidic conditions
• Microbial origin offers scalability, cost-effectiveness, and reduced environmental impact
• Minimal effect on whey drainage or final cheese moisture content post-24 hours
• Proven compatibility with both soft and hard cheese production processes

This advanced rennet enzyme is produced through fermentation using selected microorganisms such as fungi and actinomycetes, which naturally synthesize proteolytic enzymes capable of mimicking the action of calf stomach rennin. The resulting product exhibits excellent solubility in saline solutions at pH 5.5 and maintains structural integrity at room temperature. Its isoelectric point lies around pH 4.5, but activity peaks between pH 5.3 and 6.3—ideal for most dairy processing environments. While excessive concentrations may accelerate protein hydrolysis during aging, leading to increased bitterness, controlled usage ensures optimal flavor profile and texture formation over time.

Common applications include cheddar, mozzarella, gouda, feta, and other specialty cheeses where controlled curd firmness and clean enzymatic action are critical. It also supports yogurt manufacturing when a mild gelation mechanism is required. For accurate measurement, the Arima method allows determination of curd strength based on time-to-coagulation in standardized skim milk systems, ensuring reproducibility across batches.

User Feedback:

“This microbial rennet delivers consistent results every batch—it’s now my go-to for small-scale artisanal cheese making.” — Maria L., France

“No more worrying about inconsistent coagulation times. The enzyme works reliably even in colder climates.” — Thomas K., Germany

“I appreciate that it doesn’t alter the final pH or water content of the cheese—I can focus on aging rather than troubleshooting.” — Anna R., Netherlands

Frequently Asked Questions:

What makes this rennet different from traditional calf rennet? It originates from microorganisms, offering better consistency, ethical sourcing, and broader acceptance among consumers following halal, kosher, or vegetarian diets.

How does dosage affect cheese maturation? Higher amounts speed up proteolysis during aging, enhancing flavor complexity—but may increase bitter peptides if not carefully managed.

Can I use this enzyme in plant-based dairy alternatives? While primarily designed for animal milk, some users report success in modified formulations with added casein micelle analogs or hydrocolloid blends.

Is it compatible with automated cheese-making equipment? Yes, due to its predictable coagulation kinetics and stability in standard processing temperatures (30–40°C), it integrates seamlessly into continuous flow systems.