Frederic Melton
Amul cheese is a pasteurised processed cheese from India with a distinct flavour. It is made from graded cow or buffalo milk and microbial rennet, which is suitable for vegetarians. The use of microbial rennet represents a breakthrough in cheese production, as it differs from the traditional use of animal-derived rennet. Amul cheese is marketed as 100% vegetarian, which has contributed to its popularity in India and among vegetarians worldwide. The cheese is produced by Amul, an Indian dairy company based in Gujarat, and has become an iconic product in India and the global market.
| Characteristics | Values |
|---|---|
| Type of Rennet Used | Microbial Rennet |
| Rennet Source | Microorganisms such as bacteria, moulds, and yeasts |
| Rennet Type | Vegetarian |
| Cheese Type | Pasteurised, Processed |
| Cheese Texture | Hard, canned, pliable |
| Cheese Flavour | Rich, nutty, funky, buttery, slightly sour |
| Salt Content | Saltier than expected |
| Melting Ability | Melts beautifully |
| Shelf Life | 9 months |
| Ingredients | Cow/buffalo milk, sodium citrate, common salt, citric acid, annatto (natural colourant) |
| Manufacturer | Amul, an Indian dairy company based in Gujarat |
| Market | India, US, Middle East, Singapore, Hong Kong |
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What You'll Learn
- Amul Cheese is made using microbial rennet, which is vegetarian
- Microbial rennet is made from microorganisms like bacteria, moulds, and yeasts
- Amul Cheese is marketed as vegetarian cheese, which is significant for its marketability in India
- Amul Cheese is made from graded cow or buffalo milk, which gives it a distinct flavour
- Amul is the world's biggest vegetarian cheese brand and exports to various countries
Amul Cheese is made using microbial rennet, which is vegetarian
Amul cheese is a pasteurised processed cheese from India with a distinct flavour. It is made from graded cow or buffalo milk and microbial rennet, which is vegetarian. The use of microbial rennet allows Amul to market its cheese as vegetarian, which is important for its marketability and accessibility in India, where a large proportion of the population is vegetarian. The cheese is produced by Amul, an Indian dairy company based in Gujarat. The company was started in 1948 as a dairy cooperative to help bring milk products to smaller cities.
The milk used in Amul cheese is sourced from Indian buffalos, which gives the cheese a richer, nuttier, and slightly funkier flavour than American cheese. The texture of the cheese is hard yet pliable, and it melts beautifully. It is also slightly saltier than expected. The processing of the cheese, along with the addition of preservatives, gives Amul cheese a long shelf life of nine months, making it ideal for consumers without access to refrigeration.
Microbial rennet is made from microorganisms such as bacteria, moulds, and yeasts. It is commonly used to make vegetarian cheeses, as it differs from the traditional use of animal-derived rennet. The use of microbial rennet in Amul cheese represents a breakthrough in cheese production, making it suitable for vegetarian cheese lovers, particularly in India.
Amul cheese is a versatile product that can be enjoyed in a variety of ways. It is often grated and melted onto dishes like tomato toast or used in recipes like mashed potatoes, macaroni and cheese, casseroles, and shredded onto omelettes, pizzas, and souffles. It is also a popular ingredient in Indian dishes, such as naan, grilled cheese with mint chutney, and chicken-chutney sandwiches. Amul cheese has become an iconic product, not just in India but also in the global market, with exports to the US, Middle East, Singapore, and Hong Kong.
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Microbial rennet is made from microorganisms like bacteria, moulds, and yeasts
Rennet is a complex set of enzymes traditionally produced in the stomachs of ruminant mammals. It has been used to separate milk into solid curds and liquid whey in the production of cheeses. However, due to limited availability and other disadvantages, alternative sources of rennet are now being used, such as microbial rennet, which is made from microorganisms like bacteria, moulds, and yeasts.
Microbial rennet is a suitable alternative to animal rennet for the production of different kinds of cheeses. It is made from microorganisms, including bacteria, moulds, and yeasts. These microorganisms play a crucial role in food production, and some bacteria are specifically beneficial in the production of cheese. Microbial rennet has been used since the 1970s and is now used in almost one-third of the cheese produced worldwide.
Bacteria are single-celled organisms that can multiply rapidly under the right conditions. They thrive in warm, moist environments with a food supply and within a specific temperature range, known as the "danger zone," which is between 5°C and 63°C. To prevent bacterial growth, foods should be stored at temperatures below 5°C or above 63°C, and good hygiene practices should be followed. Additionally, the pH of the environment can impact bacterial growth, as many bacteria, especially harmful ones, thrive in neutral pH environments.
Moulds are another type of microorganism used in microbial rennet production. They grow best in slightly acidic conditions and can be produced in a fermenter. The traditional view is that mould coagulants result in bitterness and low yield in cheese, especially during long periods of ageing. However, over time, microbial coagulants have improved, leading to better cheese yield and texture.
Yeasts are also used as coagulants in cheese production. They can be genetically modified to express the calf chymosin gene, resulting in recombinant chymosin. This allows for the production of cheese without the use of animal-derived rennet.
Overall, microbial rennet made from bacteria, moulds, and yeasts offers a suitable alternative to animal rennet in cheese production, providing benefits such as higher yield, improved texture, and reduced bitterness. These microorganisms play a significant role in food production, and their specific characteristics and requirements must be considered to ensure effective cheese production and prevent spoilage.
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Amul Cheese is marketed as vegetarian cheese, which is significant for its marketability in India
Amul cheese is a pasteurised processed cheese from India, produced by Amul, an Indian dairy company based in Gujarat. It is made from graded cow or buffalo milk and microbial rennet, which is made from microorganisms such as bacteria, moulds, and yeasts. The use of microbial rennet, rather than traditional cow-derived rennet, allows Amul to market its cheese as 100% vegetarian. This is significant for the cheese's marketability and accessibility in India, where a large proportion of the population is vegetarian.
Amul cheese is the top-selling cheese brand in India, with a 50% share of the market. Its cheese spreads have an even higher market share of 90%. The brand also exports its cheese to the US, the Middle East, Singapore, Hong Kong, and Mauritius. Amul's cheese is popular in India due to its unique flavour and texture, as well as its versatility. It is often used in grilled cheese sandwiches, melted onto tomato toast, or paired with fruits like apples, pears, and melons. It is also a popular ingredient in Indian dishes, such as naan, grilled cheese with mint chutney, and chicken-chuthee sandwiches.
The processing of Amul cheese, including the addition of preservatives and "other substances", gives it a long shelf life of nine months for tins and chiplets. This is particularly useful for consumers without access to refrigeration, which was a key consideration in the product's development. Amul cheese is also known for its convenient packaging options, including blocks, slices, chiplets, and tins.
The fact that Amul cheese is marketed as vegetarian is, therefore, significant for its marketability in India. It allows the brand to cater to a large vegetarian population, both domestically and abroad, and sets it apart from non-vegetarian cheese options. Amul's use of microbial rennet in its cheese production has been a breakthrough, contributing to the brand's success and expansion in the global market.
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Amul Cheese is made from graded cow or buffalo milk, which gives it a distinct flavour
Amul cheese is often described as tasting like India, with a richer, nuttier, and funkier flavour than American cheese. The unique flavour comes from the milk of Indian buffalo, which is used in Amul's dairy products, including butter, yoghurt, ice cream, and cheese.
While the exact ingredients of Amul cheese slices are not known, some sources speculate that they contain cheese, milk solids, and some sort of solid cream or hung curd cream. Amul cheese is also said to have a distinct flavour that sets it apart from other cheeses. Some describe it as similar to cheddar, while others say it has a plot twist that makes it uniquely Indian.
Amul cheese is also known for its melting properties, which make it ideal for grilled cheese sandwiches. The use of emulsifiers in the cheese allows it to melt without separating when cooked. This gives it an advantage over natural cheeses like cheddar and mozzarella, which can separate when heated.
Microbial rennet, a vegetarian form of rennet, is used in Amul's processed cheese. However, it is unclear if this is the case for all varieties of Amul cheese, such as Emmental, Cheddar, Gouda, and Mozzarella.
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Amul is the world's biggest vegetarian cheese brand and exports to various countries
Amul is the world's biggest vegetarian cheese brand. Amul's cheese is made from buffalo milk and does not use any animal-derived rennet, making it suitable for vegetarians. However, some sources claim that Amul cheese is not truly vegetarian as it uses microbial rennet, which is made by cloning cells from inside a cow's stomach. This information is based on a government committee meeting where Indian brands using Chy-max, a form of microbial rennet, were listed.
Amul's cheese products include varieties such as Emmental, Cheddar, Gouda, and Mozzarella. Amul Cheddar is the top-selling brand in India, with a 50% market share, and its cheese spreads hold a 90% market share. Amul is the only large player in the mozzarella pizza cheese market in India.
With its unique taste and vegetarian appeal, Amul cheese is in high demand both domestically and internationally. Mumbai is the largest market for Amul cheese in India, accounting for 30% of the country's cheese sales, followed by Delhi at 20%. Amul exports its products to various countries, including the Middle East, the USA, Singapore, Hong Kong, Bhutan, Nepal, Sri Lanka, Afghanistan, Pakistan, and Mauritius. The brand's exports are expected to reach a record 600 tonnes, with a growth rate of over 20%.
Amul's success in the vegetarian cheese market can be attributed to its ability to cater to the preferences of Indian consumers, who often favour vegetarian options due to cultural and religious reasons. The brand's marketing strategy targets NRIs (non-resident Indians) abroad, contributing to its expansion in the export market.
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Frequently asked questions
Yes, Amul cheese is made using microbial rennet, which is suitable for vegetarians.
Microbial rennet is made from microorganisms, such as bacteria, moulds, and yeasts. It is commonly used to make vegetarian cheeses.
Amul cheese is made from graded cow or buffalo milk. The milk is sourced from Indian buffalos, giving the cheese a richer, nuttier, and slightly funkier flavour.
Yes, Amul cheese is 100% vegetarian and is marketed as such. The use of microbial rennet instead of traditional animal-derived rennet makes it suitable for vegetarian consumers, which is important for its marketability and accessibility in India, where a large proportion of the population is vegetarian.
