Microbial Rennet For Cheese Making | Vegetarian Rennet Tablets | Milk Coagulant | Vegan Cheese making | Shelf-Stable Rennet Tablets, Perforated For Easy Use

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Rennet is an essential part of the cheese making process (only very fresh, fragile curd cheeses can be made without it). It is used to coagulate the milk and set it into jelly (Sam Holden is pictured here adding liquid rennet to the vat). Rennet is used only for making certain types of cheese. Other dairy products, such as ice cream, sour cream, and yogurt, are not made with rennet. History of Rennet Use in the United States

E. Johnson, J. A. Lucey (2006) Major Technological Advances and Trends in Cheese J. Dairy Sci. 89(4): 1174–1178 Tillamook. This company has long used a vegetarian-friendly rennet in the production of many of its products. The rennet is also kosher and Halal certification. However, they traditionally used animal rennet for some of its aged cheeses. Recently they switched to a fermentation-produced, vegetarian-friendly rennet. But some of the older cheese is still in circulation. If you want animal rennet-free Tillamook cheese, look for "contains no animal rennet" on the label. Today, Chr. Hansen, the makers of bioengineered FPC Chy-Max®, uses the fungus Aspergillus niger. An employee of the company told The VRG in 2012 that “a calf gene was used” initially.

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The Organic Foods Production Act (OFPA) of 1990 required the USDA to develop the National Organic Program (NOP). The NOP sets national standards for organically produced products. The NOP assures consumers that agricultural products labeled as organic meet consistent standards. The NOP regulation 7CFR205.105 lists allowed In 2007, The VRG learned from an employee at Danisco, a major enzyme manufacturer, that fermentation produced chymosin (FPC) responsible for curdling milk used in making cheese, originated from a calf gene. (Chymosin is the primary enzyme in rennet responsible for curdling.) He told us: “Ultimately, maybe twenty-five years ago, the gene used to make microbial chymosin is from calf rennet. It has been genetically modified so it is a GMO product [strictly speaking].” In 2007, The VRG was told by several cheese companies and enzyme makers that approximately 70% of all cheese in the United States was produced with FPC. The most widely used FPC is produced either by the fungus Aspergillus niger and commercialized under the trademark CHY-MAX [22] by the Danish company Chr. Hansen, or produced by Kluyveromyces lactis and commercialized under the trademark Maxiren by the Dutch company DSM. [23] Rennet is a type of coagulant used in cheesemaking when separating milk into curds and whey. Rennet is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids (the parts used in cheesemaking) from the liquids. For cheesemaking, rennet helps to form firm curds and is crucial in finding the right texture for your cheese. Where some recipes will use acid or an acid-producing bacteria to do this, cheesemakers use rennet to better cultivate the final flavor profile of their cheese. The newest addition to the Chy-Max® line of product is Chy-Max M®, developed using a camel gene. It is considered a second generation FPC, described by the company as coagulating milk five times faster than first generation FPCs and 25 times faster than microbial rennets developed from R. Miehei. The company calls this FPC “suitable for vegetarians.” As reported in FoodNavigator, Chy-Max M® increases cheese yield per quantity of milk and produces a better-tasting cheese with a prolonged shelf-life. http://www.foodnavigator.com/Financial-Industry/Chr-Hansen-to-launch-next-generation-cheese-coagulant

According to the WCDR, some people, namely traditional cheesemakers and some artisan and specialty cheesemakers, continue to believe that calf rennet produces the best-flavored aged cheeses, especially aged cheddar, Parmesan, and others. In fact, veal calf rennet was once considered the Cadillac of rennets and secured the highest price among all milk coagulants.In Yazidism, the Earth is believed to have coagulated and formed when rennet flowed from the White Spring of the celestial Lalish in heaven into the Primeval Ocean. [30] See also [ edit ]