Bushra Griffith
Rennet is an essential ingredient in cheesemaking. It is used to coagulate milk and set it into jelly, separating the solid components of milk into curds and the liquid into whey. Traditionally, rennet was made by drying the fourth stomach of calves and cutting off pieces to add to the milk. Today, animal rennet is still used in some places, but manufactured products have become more popular among cheesemakers due to their controlled potency and predictable results. In addition to animal rennet, there are now also microbial and vegetable rennet options available. Microbial rennet is created in a lab and is sometimes derived from a mushroom, while vegetable rennet is derived from plants with coagulating properties, such as the Cardoon thistle used in some regions of Spain and Portugal.
| Characteristics | Values |
|---|---|
| Main ingredients in cheese | Milk, salt, cultures, and rennet |
| Rennet | An enzyme used to separate milk into solid curds and liquid whey |
| Rennet sources | Calves, microbial, vegetable, or fermentation-produced chymosin |
| Microbial rennet | Created in a lab, sometimes derived from a mushroom |
| Vegetable rennet | Derived from plants with coagulating properties, e.g., Cardoon thistle |
| Fermentation-produced chymosin | Made from calf or synthesized genes |
| FPC | First artificially-produced enzyme, registered and allowed by the US FDA |
| FPC production | By the fungus Aspergillus niger or Kluyveromyces lactis |
| Calf rennet | Extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves |
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What You'll Learn
- Rennet is an essential part of the cheese-making process, but some cheeses can be made without it
- Rennet is traditionally made from the stomach lining of calves, but it can also be made from plants, fungi, or genetically modified microorganisms
- The use of animal rennet is controversial because it requires the slaughter of young calves, so some cheesemakers prefer to use vegetarian rennet
- The type of rennet used can affect the flavour and texture of the cheese, with animal rennet potentially causing bitterness
- The process of cheesemaking involves adding a starter culture to warm milk, then adding rennet to separate the curds from the whey
Rennet is an essential part of the cheese-making process, but some cheeses can be made without it
Rennet is an essential part of the cheese-making process. Rennet is traditionally used to separate milk into solid curds and liquid whey. It is made of enzymes found in the lining of un-weened mammal stomachs, usually from a cow (calf), sheep (lamb) or goat (kid). Rennet is used to coagulate the milk and set it into jelly.
However, rennet is not always necessary for making cheese. Some cheeses, especially very fresh, fragile curd cheeses, can be made without rennet by using acid to coagulate the milk instead. Examples of these include ricotta, cream cheese, paneer, rubing, and other acid-set cheeses. Acidification can also come from bacterial fermentation, such as in cultured milk.
There are also alternatives to animal rennet, such as vegetable rennet, which is derived from plants with coagulating properties. Vegetable rennet is quite traditional, with regions like Extremadura in Spain and Portugal using the Cardoon thistle to coagulate their curds. Thistle rennet works well with goats' and sheep's milk but produces a bitter cheese when used with cows' milk. Other organic materials have been used to coagulate milk, such as black snails in 18th-century Britain.
Additionally, with the advent of mass-produced cheese in the 1980s, supermarkets began using vegetarian rennet, also known as microbial rennet, to cater to a larger market. Microbial rennet is derived from molds that produce a coagulating enzyme and are considered vegetarian-friendly. Fermentation-produced chymosin (FPC) is another alternative to animal rennet that has been on the market since 1990. FPC is identical to animal-produced chymosin but is made through genetic engineering and is more efficient.
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Rennet is traditionally made from the stomach lining of calves, but it can also be made from plants, fungi, or genetically modified microorganisms
Rennet is traditionally derived from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. However, due to the limited availability of calf stomachs, cheesemakers have sought alternative sources of rennet since Roman times. These alternative sources include plants, fungi, and genetically modified microorganisms.
Plants with coagulating properties, such as fig juice, can be used to curdle milk. Homer suggests in the Iliad that the ancient Greeks may have used fig juice for this purpose.
Fungi and bacteria can also be used to produce rennet. This process involves growing and fermenting specific types of mould, fungus, or yeast organisms in a lab setting. While the microorganisms themselves are not genetically modified, their food source often is. This method is considered vegetarian-friendly and is commonly used in certified organic and certified vegetarian cheeses.
Additionally, most cheese in the United States is made with genetically modified rennet, or FPC (fermentation-produced chymosin). FPC is produced by the fungus Aspergillus niger or by Kluyveromyces lactis, a type of yeast. It is estimated that 80-90% of the cheese consumed in the US is produced with genetically modified rennet, even some cheeses imported from European countries with strict regulations on GMOs.
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The use of animal rennet is controversial because it requires the slaughter of young calves, so some cheesemakers prefer to use vegetarian rennet
Rennet is a key ingredient in cheesemaking, used to separate milk into solid curds and liquid whey. Rennet is traditionally made from enzymes found in the stomachs of young ruminant animals, such as calves, goats, and lambs. The enzymes in the stomachs of these young animals help to slow down the digestion of milk, turning it into a solid that the baby animal can then absorb for nutrients.
However, the use of animal rennet is controversial because it requires the slaughter of these young calves, goats, or lambs. In fact, some people have severe intolerance to cheeses made with animal rennet, which can cause internal bleeding, vomiting, and other adverse reactions. To avoid this issue, some cheesemakers prefer to use vegetarian rennet, which can be derived from plants, fungi, or microbial sources. For example, microbial rennet is created in a lab and is sometimes derived from mushrooms. Other plants that can be used to produce plant-based rennet include nettles, thistles, ground ivy, dried caper leaves, figs, and artichokes.
The use of vegetarian rennet also has commercial benefits. Fermentation-produced chymosin (FPC) is a type of vegetarian rennet that has been on the market since 1990 and is a commercially viable alternative to animal rennet. FPC is more efficient and provides several benefits to cheese producers, including higher production yield, better curd texture, and reduced bitterness. It is also suitable for the production of kosher and halal cheeses, as well as vegetarian and vegan cheeses if no animal-based products are used during production.
Today, over 90% of cheeses made commercially are produced using FPC, and less than 5% of cheese in the United States is made using animal rennet. However, animal rennet is still preferred by some cheesemakers, especially for longer-aged and harder cheeses, as it contains pepsin, which helps to further break down proteins during storage.
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The type of rennet used can affect the flavour and texture of the cheese, with animal rennet potentially causing bitterness
Rennet is a key ingredient in cheesemaking, used to separate milk into curds and whey. It is composed of enzymes that act on the proteins in milk, triggering coagulation and helping to form firm curds. The type of rennet used can indeed affect the flavour and texture of the cheese.
There are several types of rennet, including animal rennet, vegetable rennet, and vegetarian rennet. Animal rennet is traditionally sourced from the stomachs of unweaned ruminants, such as cattle, goats, and sheep. It has been used in cheesemaking for centuries. Vegetable rennet, on the other hand, is a newer product, sourced from plants that naturally produce the chymosin enzyme. The majority of store-bought cheeses use vegetable rennet, while artisanal cheese makers often prefer animal rennet.
Animal rennet contains two enzymes, chymosin and pepsin, which work together to achieve the desired coagulation and aging process. The natural ratio of these enzymes in animal rennet can result in a more reliable flavour profile and yield, leading to less defective cheese. However, animal rennet can potentially cause bitterness, especially during the aging process. This bitterness may be more noticeable in cheeses aged for longer periods, such as cheddar, which is often aged for 9-12 months or even longer.
To avoid bitterness, some cheesemakers opt for vegetarian rennet, also known as microbial rennet, which is created in a lab and derived from sources such as mushrooms. Microbial rennet has the same function as animal rennet but allows for the production of vegetarian-friendly and kosher cheeses. Some cheesemakers also use fermentation-produced chymosin, which is safe and reliable and can be part of a healthy food system. However, the debate on whether these enzymes are considered genetically modified organisms (GMOs) is ongoing, and they have been banned in several countries that do not allow the genetic engineering of food products.
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The process of cheesemaking involves adding a starter culture to warm milk, then adding rennet to separate the curds from the whey
The process of making cheese involves several steps, and the use of rennet is one of the most important ones. While the origins of cheesemaking are still debated, one popular origin story involves a nomadic shepherd who travelled with milk stored in a sack made from the stomach of a young animal. When he arrived at his destination, he found that the milk had curdled into a solid form. This story highlights the role of rennet in cheesemaking.
Rennet is an essential part of the cheese-making process, although some very fresh and fragile curd cheeses can be made without it. It is used to coagulate the milk and set it into jelly. Traditionally, rennet was obtained from the fourth stomach of an unweaned calf, but nowadays, it is available in liquid form. The enzymes in rennet slow down the digestion of liquid milk, turning it into a solid in the mammal's stomach, allowing the baby time to absorb the nutrients.
The first steps of cheesemaking involve taking warm milk, adding a starter culture to convert the lactose in the milk to lactic acid, and then adding rennet. The lactic acid begins to coagulate the milk slowly, yielding delicate curds. Some cheeses are still made using this method as the sole form of coagulation. However, most cheeses also use rennet to separate the curds from the whey, speeding up the process and resulting in a firmer, more elastic curd.
There are various alternatives to animal rennet, such as vegetable rennet, microbial rennet, and fermentation-produced chymosin. Vegetable rennet is derived from plants with coagulating properties, such as the Cardoon thistle, which is traditionally used in Spain and Portugal. Microbial rennet is created in a lab and is sometimes derived from mushrooms or moulds. Fermentation-produced chymosin can be derived from calf genes or synthesized genes, and it is used in roughly 90% of commercially produced cheese in the United States.
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Frequently asked questions
Rennet is an enzyme that is essential in the cheesemaking process. It is used to coagulate milk and set it into jelly.
Animal rennet is obtained from the fourth stomach of an unweaned calf. The enzymes in the stomach lining slow down the digestion of milk by turning it into a solid, giving the calf time to absorb the nutrients.
There are several alternatives to animal rennet, including microbial rennet, fermentation-produced chymosin, and vegetable rennet. Microbial rennet is derived from moulds, while vegetable rennet is derived from plants with coagulating properties, such as the cardoon thistle.
