Randy Chandler
Enzymes play a crucial role in the cheese-making process, specifically in coagulating and hardening milk. Rennet, a complex set of enzymes produced in the stomachs of ruminant mammals, is traditionally used to curdle milk and separate it into solid curds and liquid whey. While animal rennet is less common today, microbial, plant, and genetically modified sources of enzymes are now widely used in cheese production, catering to various dietary preferences and requirements. This evolution in enzyme sources has allowed for the creation of high-quality cheeses that are suitable for vegetarians, vegans, and those keeping Kosher.
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What You'll Learn
- Rennet is a complex set of enzymes produced in the stomachs of ruminant animals
- Rennet enzymes cause milk to curdle and separate into curds and whey
- Rennet is used in the production of cheese, particularly aged cheddars
- Fermentation-produced chymosin is used in industrial cheesemaking in North America and Europe
- Rennet can be substituted with enzymes from plants, fungi, or microbial sources
Rennet is a complex set of enzymes produced in the stomachs of ruminant animals
The process of extracting rennet involves milling deep-frozen stomachs and placing them into an enzyme-extracting solution. The crude rennet extract is then activated by adding acid; the enzymes in the stomach are produced in an inactive form and are activated by the stomach acid. The acid is then neutralized, and the rennet extract is filtered and concentrated.
Traditionally, rennet was obtained from the stomachs of ruminant animals, with the most common sources being kid (goat) and calf (cow). However, due to the limited availability of mammalian stomachs, cheese makers have sought alternative methods of coagulation since Roman times.
Today, most cheese is made using chymosin derived from bacterial sources, and over 80% of cheese consumed in North America is made from non-animal sources. Fermentation-produced chymosin (FPC) is often used in industrial cheesemaking as it is less expensive than animal rennet. FPC is produced by introducing rennet genes from animals into certain bacteria, fungi, or yeasts, which then produce recombinant chymosin during fermentation. This process results in a product that is identical to animal-produced chymosin but is more efficient and commercially viable.
Some cheeses may still use animal-derived rennet, especially aged cheddars, as cheese makers seek the bovine pepsin enzyme for these varieties. However, the use of animal rennet has become less common, with less than 5% of cheese in the United States being made with animal rennet.
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Rennet enzymes cause milk to curdle and separate into curds and whey
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is a key ingredient in cheesemaking, with about half of all the world's cheese made using enzymes from a single company. Rennet enzymes cause milk to curdle and separate into curds and whey. This is because rennet contains the key component chymosin, a protease enzyme that curdles the casein in milk. Casein is the main protein in milk.
Chymosin is produced in the stomachs of ruminants to curdle milk for easier digestion. Rennet serves the same purpose in cheesemaking, triggering coagulation. Rennet enzymes are added to a bucket of cold water, which helps distribute the enzymes evenly through the milk.
The traditional animal rennet is obtained from the stomachs of young animals, particularly calves and kids (goats). However, due to the limited availability of mammalian stomachs, cheese makers have sought alternative sources of rennet enzymes. These include microbial, plant, and fungal sources. For example, Homer suggests in the Iliad that the ancient Greeks used fig juice to coagulate milk. Other plant sources include dried caper leaves, nettles, and mallow.
Today, most cheese is made using chymosin derived from bacterial sources. Fermentation-produced chymosin (FPC) is used widely in industrial cheesemaking in North America and Europe due to its lower cost and efficiency compared to animal rennet. FPC is produced by introducing rennet genes into certain bacteria, fungi, or yeasts during fermentation. This process results in recombinant chymosin, which is identical to chymosin from animal sources but does not contain any GMO or GMO DNA.
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Rennet is used in the production of cheese, particularly aged cheddars
Rennet is a set of enzymes that act on proteins in milk, causing it to coagulate and form curds. It is used in cheese production to separate milk into solid curds and liquid whey. Rennet is traditionally derived from the stomach lining of young ruminants, specifically the fourth stomach of young goats, calves, and lambs. However, it can also be obtained from certain plants, such as cardoon thistle, artichokes, and nettles.
In cheese production, rennet is added to milk in liquid, paste, tablet, or powdered form. The enzymes in rennet are activated at temperatures between 85-105°F, and they continue to help coagulate the milk until the liquid reaches 140°F. This temperature range is important as different types of cheeses have different levels of firmness, which can be controlled by the action of rennet. For example, softer cheeses like Brie require loose curds, while harder cheeses like Romano benefit from firmer curds.
Calf rennet is particularly sought after for the production of aged cheddars due to its ability to completely break down proteins during the aging process. The use of calf rennet in aged cheddars is a traditional practice that has been handed down through generations of cheesemakers. The residual components in calf rennet help achieve the desired texture and flavour profile in aged cheddars.
While animal-derived rennet is preferred for aged cheeses, it has become less common due to ethical concerns and the availability of alternative sources. In North America, over 80% of cheese is made without animal rennet, using non-animal sources of chymosin. Fermentation-produced chymosin (FPC) is a commercially viable alternative that is cost-effective, reliable, and preferred in industrial production. FPC is created by manipulating the genes of a young ruminant and introducing them into bacteria, fungi, or yeasts to produce recombinant chymosin. This process ensures that the final product does not contain any GMOs or GMO DNA.
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Fermentation-produced chymosin is used in industrial cheesemaking in North America and Europe
Enzymes play a crucial role in the cheesemaking process, specifically in coagulating milk and separating it into solid curds and liquid whey. This process, known as curdling or coagulation, is essential for cheese production. Traditionally, rennet, a complex set of enzymes derived from the stomachs of ruminant mammals, has been used for this purpose. However, in North America and Europe, the use of fermentation-produced chymosin (FPC) has become prevalent in industrial cheesemaking.
Chymosin is a key component of rennet and is responsible for curdling the casein in milk. FPC is a recombinant form of chymosin produced through fermentation by genetically modified microorganisms. This process was pioneered by the biotechnology company Pfizer, leading to the first artificially produced enzyme allowed by the US Food and Drug Administration. FPC offers several advantages over traditional animal-based rennet, including lower cost and standardized quantity per unit of milk, making it a commercially viable alternative.
The use of FPC in cheesemaking addresses the limitations of traditional rennet sources. Animal rennet, derived from calf or goat stomachs, has faced decreasing availability and ethical concerns, particularly regarding the consumption of animal products among vegetarians. FPC, being produced through fermentation, provides a solution by offering an identical alternative to animal-based chymosin without the need for animal sources. This shift towards FPC aligns with the growing preference for vegetarian-friendly cheese options.
The adoption of FPC in North America and Europe has been significant, with over 80% of cheese consumed in North America being made from non-animal sources. This change has particularly impacted the production of hard cheeses, such as cheddar, where enzymatic coagulation is crucial. The use of FPC allows for consistent coagulation, resulting in high-quality cheeses that meet consumer demands for both taste and dietary preferences.
In summary, fermentation-produced chymosin has revolutionized industrial cheesemaking in North America and Europe by providing a cost-effective and standardized alternative to traditional animal-based rennet. This innovation has not only addressed supply limitations but also catered to the dietary preferences of consumers, contributing to the widespread use of non-animal sources in cheese production.
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Rennet can be substituted with enzymes from plants, fungi, or microbial sources
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It has traditionally been used to separate milk into solid curds and liquid whey for cheese production. However, rennet derived from calves has become less common, with less than 5% of cheese in the United States being made using animal rennet. This is due to the limited availability of mammalian stomachs for rennet production, as well as the desire to cater to vegetarian and vegan consumers.
As a result, cheese makers have sought alternative sources of enzymes to replace animal rennet. These substitutes can be derived from plants, fungi, or microbial sources. For example, several plant species have coagulating properties, including fig juice, as mentioned in Homer's Iliad, various Galium species, dried caper leaves, nettles, thistles, mallow, and Withania coagulans. Mediterranean cheese producers have also traditionally used enzymes from thistle or Cynara (artichokes and cardoons). Additionally, phytic acid, derived from unfermented soybeans, or fermentation-produced chymosin (FPC), can be used as substitutes.
FPC is a recombinant form of chymosin produced by genetically modified bacteria, fungi, or yeasts during fermentation. This process was developed through genetic engineering, allowing for the isolation of rennet genes from animals and their introduction into these microorganisms. FPC is identical to animal-derived chymosin but is produced more efficiently and has become a commercially viable alternative to crude animal or plant rennets. It has been on the market since 1990 and is widely used in industrial cheesemaking due to its lower cost compared to animal rennet.
Microbial coagulants have also improved significantly over the years, leading to the production of high-quality cheeses with microbial rennet. These coagulants are suitable for both vegetarian and vegan cheese production, provided no animal-based ingredients are used. The use of microbial rennet is also mentioned on cheese packaging, making it easier for consumers with specific dietary preferences or restrictions to make informed choices.
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Frequently asked questions
Enzymes are bacterial cultures in cheese. They are used as a coagulant to separate milk into solid curds and liquid whey. Rennet, a complex set of enzymes produced in the stomachs of ruminant mammals, is commonly used for this purpose.
Chymosin is the key component of rennet and is often derived from bacterial sources. Other sources include plants, fungi, and microbial sources. Fermentation-produced chymosin (FPC) is widely used in industrial cheesemaking in North America and Europe due to its lower cost compared to animal rennet.
Enzymes may be listed on cheese packaging as "enzymes," "cultures," or "cultured milk." However, there is no standard for specifically calling out the source of the enzymes. Some cheese packaging may indicate "Vegetarian Friendly/Suitable" to denote the use of vegetable or microbial-sourced enzymes.
