Kamil Perry
Many popular cheeses, including Parmigiano-Reggiano (or Parmesan), Cheddar, mozzarella, and Brie, are made using animal rennet, which is derived from the inner mucosa of the fourth stomach chamber of young, nursing calves. This process is used to separate milk into solid curds and liquid whey, and while it is traditional, it has grossed out many cheese lovers. The good news for those who are grossed out or vegetarian is that more cheesemakers are turning to vegetarian rennet, and many cheeses are made with vegetable-based rennet, microbial rennet, or high-tech fermentation-produced chymosin.
| Characteristics | Values |
|---|---|
| Rennet | A complex set of enzymes produced in the stomachs of ruminant mammals |
| Chymosin | The key component of rennet, a protease enzyme that curdles the casein in milk |
| Other enzymes in rennet | Pepsin and a lipase |
| Percentage of cheese in the US made using animal rennet | Less than 5% |
| Calf rennet | Extracted from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves |
| Calf rennet in Parmesan cheese | Parmesan cheese must be made using calf rennet to be considered authentic |
| Other cheeses that use animal rennet | Gorgonzola, Grana Padano, Pecorino Romano, Camembert, Vacherin, Emmenthaler, Gruyère, and Manchego |
| Alternatives to animal rennet | Vegetable-based rennet, microbial rennet, high-tech fermentation-produced chymosin, and genetically-modified microorganisms |
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What You'll Learn
- Calf rennet is extracted from the inner mucosa of the fourth stomach chamber of calves
- Rennet contains enzymes like chymosin, pepsin and a lipase
- Rennet separates milk into solid curds and liquid whey
- Rennet from calves is less common now, with fewer than 5% of US cheeses using it
- There are vegan alternatives to calf rennet cheese
Calf rennet is extracted from the inner mucosa of the fourth stomach chamber of calves
Calf rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. Rennet also contains other enzymes, such as pepsin and a lipase. Traditionally, calf rennet has been used to separate milk into solid curds and liquid whey, which are used in cheese production. The calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves as part of livestock butchering. These stomachs are a byproduct of veal production.
The process of extracting rennet from calves involves deep-freezing the stomach, grinding it, and then soaking it in an enzyme-extracting solution. The resulting crude rennet extract is activated by adding acid, as the enzymes in the stomach are produced in an inactive form and require stomach acid to be activated. The acid is then neutralized, and the rennet extract undergoes multiple stages of filtering and concentration until it reaches a typical potency of about 1:15,000, meaning that 1 gram of extract can coagulate 15 kg of milk.
While calf rennet has been traditionally used in cheese production, its use has decreased over time due to ethical concerns and the development of alternative methods. Today, less than 5% of cheese in the United States is made using animal rennet, with most cheese now being produced using chymosin derived from bacterial sources. This shift has been facilitated by genetic engineering, which allows for the production of recombinant chymosin through fermentation in certain bacteria, fungi, or yeasts. This fermentation-produced chymosin (FPC) is commercially viable, offering higher production yields, better curd texture, and reduced bitterness compared to animal rennet.
Despite the shift towards alternative methods, some traditional cheeses, such as Parmigiano-Reggiano (Parmesan), Cheddar, mozzarella, and Brie, still use calf rennet in their production. These cheeses are, therefore, not suitable for vegetarians. However, there are now many vegetarian and vegan cheese options available that do not use animal-derived rennet or any dairy products.
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Rennet contains enzymes like chymosin, pepsin and a lipase
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is traditionally used to separate milk into solid curds and liquid whey, which is then used in the production of cheeses. The key component of rennet is chymosin, a protease enzyme that curdles the casein in milk. Casein accounts for 80% of total milk proteins and exists as a large organised soluble structure, termed the micelle.
Rennet contains enzymes like chymosin, pepsin, and a lipase. Pepsin has a lower specificity and higher nonspecific proteolytic activity compared to chymosin. This enzyme causes excessive hydrolysis of caseins, which may decrease the yield, cause undesirable changes in flavour, and reduce the shelf life of the product. Rennet extracted from older calves (grass-fed or grain-fed) contains less or no chymosin but a high level of pepsin. It can only be used for special types of milk and cheeses.
The choice of a coagulant is related to cultural, religious, ethical, legal, economic, and technical factors. Some limitations in the use of rennet obtained from young animals have led to the use of alternative sources of proteases, such as bovine pepsin (from adult cows, pork, and chicken), coagulants of plant (e.g., fig, seeds of the safflower, and thistle ) and proteinases from microbial sources. The use of mixtures of coagulants from different sources is another possibility. However, some sources provide enzymes that have low specificity and high proteolytic activity. The coagulant enzymes of plants are accepted by consumers but may promote extensive nonspecific hydrolysis, causing undesirable flavour and texture.
With genetic engineering, it became possible to isolate rennet genes from animals and introduce them into certain bacteria, fungi, or yeasts to make them produce recombinant chymosin during fermentation. The genetically modified microorganism is killed after fermentation, and chymosin is isolated from the fermentation broth. This fermentation-produced chymosin (FPC) is used by cheese producers and does not contain any GMO or GMO DNA. FPC is identical to chymosin made by an animal, but it is produced in a more efficient way.
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Rennet separates milk into solid curds and liquid whey
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Rennet from calves is less common now, with fewer than 5% of US cheeses using it
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 has traditionally been used to separate milk into solid curds and liquid whey in the production of cheese.
Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production. Rennet extracted from older calves contains less or no chymosin and a high level of pepsin, and can only be used for special types of milk and cheeses.
However, rennet from calves has become less common, with fewer than 5% of US cheeses using it. This is due to several reasons. Firstly, there is limited availability of mammalian stomachs for rennet production. Secondly, ethical concerns have been raised regarding the use of animal-derived rennet, particularly by organizations such as PETA. Many consumers find the idea of consuming cheese made from animal rennet disturbing, especially when they learn about the treatment of cows in the dairy industry.
As a result, cheese makers have sought alternative methods to coagulate milk. One option is to use vegetarian rennet, which is becoming increasingly common. Many cheeses, especially less expensive ones, are now made with vegetable-based rennet, microbial rennet, or high-tech fermentation-produced chymosin. Another method is to use genetic engineering to isolate rennet genes from animals and introduce them into certain bacteria, fungi, or yeasts to produce recombinant chymosin during fermentation. This fermentation-produced chymosin (FPC) is commercially viable and generally preferred in industrial production due to its higher production yield, better curd texture, and reduced bitterness. FPC has been on the market since 1990 and has gained a significant global market share for rennet, with up to 80% by 2017.
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There are vegan alternatives to calf rennet cheese
Calf 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 in the production of cheese. However, with the growth of vegetarianism and veganism, many consumers are seeking alternative options for ingredients such as cheese.
Cheese made from calf rennet is not vegetarian-friendly, and some may find the idea off-putting or gross. The good news is that there are now many vegan alternatives to calf rennet cheese. Most cheese today is made using chymosin derived from bacterial sources. This fermentation-produced chymosin (FPC) is identical to chymosin made by an animal but is produced in a more efficient way. FPC has been on the market since 1990 and has become a commercially viable alternative to crude animal or plant rennet. It is also generally preferred in industrial production.
There are also plant-based rennet options available that taste just as good as traditional rennet and are healthier and more environmentally friendly. These include fig leaves, stinging nettles, and thistle, which can be easily harvested and used to coagulate milk. Thistle plants are a common source of vegetable rennet. Microbial rennet, on the other hand, is produced using fermentation techniques to create enzymes that break down milk proteins. It is made from microbes and can be derived from fungus, yeast, or mold.
Some popular vegan cheese brands include Treeline, Dr-Cow, and Kite Hill, which have been known to appeal to vegans and omnivores alike. Other vegan cheese options for specific dishes include Go Veggie!, Daiya, or Follow Your Heart for quesadillas, and Parmela, a Parmesan topping made from almonds, cashews, and nutritional yeast.
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Frequently asked questions
Yes, some cheese is made from calf rennet, which is derived from the inner mucosa of the fourth stomach chamber (the abomasum) of calves. However, this practice is becoming less common, with less than 5% of cheese in the US being made using animal rennet.
Rennet is extracted from a calf's stomach by deep-freezing the stomach, grinding it up, and then soaking it in an enzyme-extracting solution. The resulting product is filtered multiple times until it becomes a clear liquid.
Cheeses made using calf rennet include Parmigiano-Reggiano (Parmesan), Cheddar, mozzarella, Brie, Gorgonzola, Grana Padano, Pecorino Romano, Camembert, Vacherin, Emmenthaler, Gruyère, and Manchego.
Yes, there are vegetarian and vegan alternatives to cheese made from calf rennet. Some cheeses are made with vegetable-based, microbial, or fermentation-produced rennet, while vegan cheeses such as Daiya and Tofutti Better Than Cream Cheese are made without any dairy products.
