Frederic Melton
Cheddar cheese is a classic favourite that has stood the test of time. This delicious cheese can be enjoyed on its own, melted on a sandwich, sprinkled on top of a salad, or even used as a key ingredient in recipes. But where does cheddar cheese come from? The origins of cheddar trace back to England centuries ago, but modern cheese-makers are creating new and exciting variants for a whole new audience. The addition of cultures, enzymes, and aging can bring out nuances that we never knew existed in cheese. The selection of specific strains of cultures is critical, as each one imparts a unique flavour and texture to the final cheese product. Enzymes are the unsung heroes of the aging process. These powerful proteins play a crucial role in numerous processes within our bodies, from digestion to repairing damaged tissue. But does cheddar cheese typically have animal or non-animal enzymes?
Does Cheddar Cheese Typically Have Animal or Non-Animal Enzymes?
| Characteristics | Values |
|---|---|
| Animal enzymes in cheese | Rennet, also known as rennin, is traditionally used to coagulate and solidify many types of cheese. It is obtained from the stomachs of ruminant mammals, typically calves, after slaughtering the animal. |
| Non-animal enzymes in cheese | Vegetable enzymes or vegetable rennet, derived from plants like artichokes, nettles, cardoon thistle, and other plants, are used as substitutes for animal rennet. Microbial enzymes, derived from microbes, are also used and are considered vegetarian-friendly. Fermentation-produced chymosin (FPC) is a genetically modified alternative to animal rennet that is commercially viable and widely used in industrial production. |
| Vegetarian and vegan cheese options | It is becoming easier to find vegetarian and vegan cheese options, with many big brands offering non-animal rennet substitutes. Some common vegetarian cheeses include ricotta, feta, mozzarella, and cream cheese. Vegan cheese options include spreads, grated alternatives, and cheese made from tofu, nuts, or milk alternatives. |
| Identifying vegetarian cheese | To identify if a cheese is vegetarian, look for terms like "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes" in the ingredient list or on the company's FAQ page. |
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What You'll Learn
- Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals
- Rennet is traditionally used to separate milk into curds and liquid whey
- Rennet from calves is less common today, with less than 5% of US cheese made using it
- Cheese can be made with non-animal-derived enzymes from plants, fungi, or microbial sources
- Fermentation-produced chymosin is more common in industrial cheesemaking as it's cheaper than animal rennet
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals
The key component of rennet is chymosin, a protease enzyme that curdles the casein in milk. Rennet also contains other enzymes, such as pepsin and lipase. The enzymes in the stomach are produced in an inactive form and are activated by stomach acid. The acid is then neutralized, and the rennet extract is filtered and concentrated until it reaches a typical potency of about 1:15,000, meaning 1 g of extract can coagulate 15 kg of milk.
The source of rennet is the fourth stomach of young ruminants, such as goats, lambs, and calves. It is only found in young animals that still depend on milk as their primary food source. The percentage of chymosin in rennet depends on the age of the animal, with rennet from older calves containing less or no chymosin but higher levels of pepsin. This type of rennet can only be used for specific types of milk and cheeses.
Due to the limited availability of mammalian stomachs for rennet production, cheese makers have sought alternative ways to coagulate milk. Various plants, fungi, and microbial sources can be used as substitutes for animal rennet, making the cheese suitable for vegetarians and those keeping kosher. Fermentation-produced chymosin is commonly used in industrial cheesemaking in North America and Europe due to its lower cost compared to animal rennet.
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Rennet is traditionally used to separate milk into curds and liquid whey
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein in milk. Rennet also contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, which is used in cheese production.
The process of separating milk into curds and whey involves adding an acidic agent to heated milk, causing it to curdle. Rennet is one such agent, coagulating milk to form a thick curd. The curds are semi-solid structures that form when milk proteins are acted upon by enzymes. The whey is the liquid part of the milk that remains after curdling.
To use rennet, it is typically dissolved in non-chlorinated water and then added to heated milk. The milk will begin to firm, and after a few minutes, it will form a curd that can hold a knife cut. Once the curds are cut, the liquid whey can drain from the curd. The temperature is important, as rennet works best between 85-105°F, and will not be deactivated until it reaches 140°F.
The use of animal rennet has decreased over time due to limited availability and the development of alternative methods. Today, less than 5% of cheese in the United States is made using animal rennet. Instead, most cheese is made using chymosin derived from bacterial sources, such as microbial, plant, or genetically modified sources. These alternatives are often preferred due to their lower cost and ability to standardize the quantity needed per unit of milk.
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Rennet from calves is less common today, with less than 5% of US cheese made using it
Rennet is a set of enzymes produced in the stomachs of ruminant mammals. It has traditionally been used to separate milk into solid curds and liquid whey, which are used in the production of cheese. The active component in rennet is rennin, the enzyme that causes milk to coagulate.
However, rennet from calves has become less common in cheese production, with less than 5% of cheese in the United States made using animal rennet today. This is due to a variety of factors, including supply problems, animal rights concerns, religious considerations, and food safety issues. As a result, cheese makers have sought alternative methods of coagulating milk since at least Roman times.
One alternative is fermentation-produced chymosin (FPC), which is created by genetically modified microorganisms. FPC is identical to chymosin produced by animals but is made in a more efficient and cost-effective way. It is also commercially viable, as the quantity needed per unit of milk can be standardized. FPC products have been available since the 1990s, and today, they are used in about 70% of all cheese, dominating the global market share for rennet.
Another option is microbial rennet, produced by fungi such as Rhizomucor miehei. Microbial rennet is less expensive than calf rennet, but it can lead to a bitter taste in the final cheese product and smaller yields. However, improvements in microbial coagulants have been made over the years, making it possible to produce several high-quality cheeses with this method.
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Cheese can be made with non-animal-derived enzymes from plants, fungi, or microbial sources
Cheese is traditionally made using rennet, a complex set of enzymes produced in the stomachs of ruminant mammals. Rennet is used to separate milk into solid curds and liquid whey, which is then used in the production of cheese. However, as rennet is obtained after slaughtering the animal, it is not considered vegetarian-friendly.
Cheese can also be made with non-animal-derived enzymes from plants, fungi, or microbial sources. For example, the thistle plant, which has purple or white flowers, is used in the Mediterranean to make feta, mozzarella, and ricotta. Other plant sources include artichokes, nettles, and cardoon thistle. Microbial rennet, on the other hand, is made from molds such as Rhizomucor miehei, a type of fungus found in many outdoor locations. These molds are cultivated in controlled conditions, then purified and concentrated to make them safe for human consumption.
In addition to plant and microbial sources, genetic engineering has made it possible to produce recombinant chymosin, the key component of rennet, through fermentation. This fermentation-produced chymosin (FPC) is identical to chymosin made by an animal but is produced in a more efficient way. FPC has been commercially available since 1990 and is now widely used in industrial cheesemaking in North America and Europe due to its lower cost compared to animal rennet.
The use of non-animal-derived enzymes in cheese production is becoming more common, driven by increased demand for vegetarian and vegan cheese options. While some large cheese companies still use a mixture of microbial enzymes and rennet in their products, many smaller producers have transitioned to using only non-animal rennet substitutes. These cheeses are suitable not only for vegetarians and vegans but also for those keeping kosher.
In summary, while traditional cheese production relies on animal-derived rennet, modern cheesemakers have a range of non-animal enzyme sources to choose from, including plants, fungi, and microbial or genetically modified sources. This evolution in cheese production methods not only meets the needs of various diets but also contributes to the development of animal-free alternatives, promoting benefits for animals, humans, and the environment.
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Fermentation-produced chymosin is more common in industrial cheesemaking as it's cheaper than animal rennet
Traditionally, rennet, a complex set of enzymes produced in the stomachs of ruminant mammals, has been used to separate milk into curds and whey for cheese production. Chymosin, the key component of rennet, is a protease enzyme that curdles the casein in milk. Rennet also contains other enzymes such as pepsin and lipase. However, due to the limited availability of mammalian stomachs and the subsequent high cost of rennet, cheese makers have sought alternative ways to coagulate milk.
Fermentation-produced chymosin (FPC) is a commercially viable alternative to animal rennet. FPC is produced by isolating rennet genes from animals and introducing them into certain bacteria, fungi, or yeasts, which then produce recombinant chymosin during fermentation. The genetically modified microorganism is then killed, and the chymosin is isolated from the fermentation broth. This process results in chymosin that is identical to that produced by animals but in a more efficient and cost-effective manner. FPC has been used by cheese producers for over 30 years and has become the preferred method in industrial production due to its lower cost compared to animal rennet.
FPC offers several advantages over animal rennet, including higher production yield, better curd texture, and reduced bitterness. It is also suitable for producing kosher and halal cheeses and vegetarian-friendly cheeses if no animal-based products are used during the chymosin production. The quantity of FPC needed per unit of milk can be standardized, making it a consistent and reliable option for cheese manufacturers.
The use of FPC has led to a significant shift in the cheese industry, with less than 5% of cheese in the United States still made using animal rennet. This shift has made cheese more accessible and affordable, as well as opening up options for those following specific dietary restrictions or preferences.
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Frequently asked questions
Cheddar cheese is typically made with animal enzymes, but it is also possible to make it with non-animal enzymes. Animal enzymes are derived from the stomach lining of ruminant animals like cows and goats, and non-animal enzymes are derived from microbial, vegetable, or plant sources.
Animal enzymes in cheddar cheese are known as rennet, a complex set of enzymes produced in the stomach linings of ruminant mammals. Chymosin, the key component of rennet, is responsible for curdling the casein in milk.
Non-animal enzymes in cheddar cheese are often referred to as vegetable enzymes or microbial enzymes. They are derived from microbial, vegetable, or plant sources, such as fig tree bark, nettles, cardoon thistles, and mallow.
To determine if cheddar cheese has animal or non-animal enzymes, check the ingredient label. Look for terms like "vegetable enzyme," "microbial enzyme," or "rennet." If the label mentions "rennet" or "animal enzymes," it indicates the presence of animal-derived enzymes.
