Randy Chandler
The process of making cheese involves adding a starter culture to warm milk to convert lactose into lactic acid, which begins coagulating the milk to form curds. Rennet, a combination of the enzymes chymosin and pepsin, is also added to separate the curds from the whey, resulting in a firmer, more elastic curd. Rennet is derived from the lining of the fourth stomach of a young ruminant, typically a calf, and is thus unsuitable for vegetarians. However, vegetarian alternatives to rennet exist, including vegetable rennet, microbial rennet, and fermentation-produced chymosin, which is used in most commercially produced cheese in the United States.
| Characteristics | Values |
|---|---|
| What are cheese enzymes? | Bacterial cultures in the cheese. |
| Are they involved in the coagulation process? | No. |
| Are they animal, microbial, or vegetable rennet? | No. |
| Are they vegetarian-friendly? | Yes. |
| What are they made of? | Multiple ingredients and sources. |
| Are they the same as rennet? | No, but rennet is made of two enzymes, chymosin and bovine pepsin. |
| What is rennet made from? | Calf stomach. |
| What are some vegetarian alternatives to animal rennet? | Vegetable rennet, microbial rennet, or fermentation-produced chymosin. |
| What is the most common form of rennet in cheesemaking? | Animal rennet. |
| Where does animal rennet come from? | The lining of the fourth stomach of a young ruminant, generally a calf. |
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What You'll Learn
- Rennet: a key ingredient in cheesemaking, derived from the stomach of a calf
- Chymosin: a coagulant made from non-animal sources
- Bovine pepsin: an enzyme derived from calves, used for aged cheddars
- Microbial rennet: derived from moulds, considered vegetarian-friendly
- Vegetable rennet: derived from plants with coagulating properties, used in traditional cheesemaking
Rennet: a key ingredient in cheesemaking, derived from the stomach of a calf
Rennet is a crucial ingredient in cheesemaking, and it is typically derived from the stomach of a calf. It is one of the first ingredients added to warm milk during the cheese-making process, along with a starter culture that converts lactose to lactic acid. This mixture then slowly coagulates the milk, forming a delicate curd. Most cheeses also use rennet to separate the curds from the whey, resulting in a firmer and more elastic curd.
The process of coagulation involves proteins clumping together, trapping fat and other solids to form a sponge-like structure. Rennet contains two enzymes, chymosin and bovine pepsin, which are responsible for this coagulation. Chymosin can be produced from non-animal sources, and it is used in most of the cheese consumed in North America. However, some cheesemakers, especially those making aged cheddars, prefer bovine pepsin, which is derived from calf rennet.
The use of calf rennet in cheesemaking has sparked debates among vegetarians and those concerned about animal welfare. While some argue that the amount of rennet used is relatively small and that it is a by-product of veal production, others find the idea of consuming cheese made with calf rennet disturbing. The good news is that there are alternative forms of rennet available, such as vegetable rennet, microbial rennet, and fermentation-produced chymosin, making it possible to enjoy cheese that aligns with one's dietary preferences and ethical values.
The origin of cheesemaking, including the discovery of rennet, is steeped in folklore. One popular tale involves a nomadic shepherd who carried milk in a sack made from the stomach of a young animal. Upon reaching his destination, the shepherd found that the milk had curdled into a delicious solid, thus uncovering the magical property of rennet in extending the shelf life of milk.
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Chymosin: a coagulant made from non-animal sources
Chymosin is a coagulant that has historically been sourced from the stomachs of ruminant animals, specifically calves, to produce rennet. Rennet is a mixture of enzymes that coagulate milk, causing it to separate into solids (curds) and liquids (whey). This process is essential in cheesemaking, as it extends the shelf life of milk.
However, due to the limited availability of mammalian stomachs and the desire to produce cheese suitable for vegetarians and vegans, alternative sources of chymosin have been developed. Today, most commercial chymosin is produced through genetic modification, where rennet-producing genes are extracted from animal stomachs and inserted into bacteria, fungi, or yeasts. This process results in fermentation-produced chymosin (FPC), which is identical to the animal-derived version but is produced more efficiently and does not contain any GM components or ingredients.
FPC has been used by cheese producers for over 30 years and is widely used in North America and Europe due to its lower cost compared to animal rennet. It is also suitable for vegetarian and vegan diets if no animal-based ingredients are used in its production. The use of FPC allows for standardized quantities per unit of milk, making it a commercially viable alternative to animal or plant-based rennet.
In addition to FPC, there are other non-animal sources of chymosin that have been explored throughout history. Some plants, such as fig juice, dried caper leaves, nettles, and thistles, have coagulating properties and have been used to coagulate milk. These plant-based sources of chymosin are also suitable for vegetarians and those following Kosher diets.
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Bovine pepsin: an enzyme derived from calves, used for aged cheddars
Enzymes are crucial in the cheese-making process, particularly in the coagulation and ripening of milk. One such enzyme is bovine pepsin, which is derived from the stomachs of adult cattle. It is distinct from calf rennet, which is obtained from the stomachs of young calves.
Bovine pepsin is a type of protease, well-known for its role in improving the sensory properties of cheese during the maturation process. It is often used in the production of aged cheddars, where it contributes to slight differences in the properties of the cheese compared to calf rennet. These differences include a faster coagulation of milk, resulting in a more elastic texture and a slight reduction in the typical flavour of aged cheddar.
The use of bovine pepsin in cheese-making offers several advantages. Firstly, it provides a solution to the shortage of traditional rennet due to changes in calf farming practices. Secondly, it addresses ethical concerns related to the slaughter of calves, as bovine pepsin can be extracted from adult cattle.
Additionally, bovine pepsin plays a vital role in the ripening process of cheese. Pepsin is believed to contribute to the development of flavour and texture, particularly in aged cheddars. This is achieved through its ability to modify the breakdown of proteins during the ripening stage.
In summary, bovine pepsin is an essential enzyme in the production of aged cheddars. It offers functional benefits, such as faster coagulation and improved texture, while also addressing ethical and supply concerns associated with traditional rennet.
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Microbial rennet: derived from moulds, considered vegetarian-friendly
Microbial rennet is derived from moulds that produce a coagulating enzyme. It is considered suitable for vegetarians, although it has been noted that cheeses produced with this type of rennet occasionally have a bitter taste.
Microbial rennet is one of several vegetarian-friendly alternatives to animal rennet, which is derived from the stomach of a young ruminant, typically a calf. The use of animal rennet in cheese production is considered unsuitable for vegetarians, particularly those whose form of vegetarianism does not allow for the consumption of any animal products derived from slaughter.
Cheese is made by adding a starter culture to warm milk, which converts the lactose in the milk to lactic acid, causing the milk to begin coagulating and forming curds. Rennet is then added to separate the curds from the whey, resulting in a firmer, more elastic curd. This process extends the shelf life of milk.
While microbial rennet is one alternative to animal rennet, other options include vegetable rennet, derived from plants with coagulating properties, and fermentation-produced chymosin, which can be made from calf or synthesised genes.
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Vegetable rennet: derived from plants with coagulating properties, used in traditional cheesemaking
Vegetable rennet is a relatively new product and technique in cheesemaking. It is derived from plants that naturally produce the coagulating enzyme chymosin, which is also found in the stomachs of ruminants such as cattle, goats, and sheep. This makes vegetable rennet an excellent alternative for vegetarians and vegans who wish to consume cheese without using animal-based products. In fact, over 80% of the cheese consumed in North America is made from non-animal sources.
Vegetable rennet is a popular choice for store-bought cheeses, and it can be used to make a variety of cheese recipes even without access to livestock or dairy products. It is also gluten-free, NON-GMO, and easy to measure and add to milk, making it a favourite for both beginner and advanced cheese makers.
To use vegetable rennet, it must first be diluted in cool, non-chlorinated water before being added to milk and gently stirred. The amount of rennet required will depend on the condition of the milk, the season, and the type of cheese being made.
Cheese made with vegetable rennet has a rich, savoury taste, and the body remains firm even as it ages, whereas cheese made with animal rennet tends to become runny over time. While vegetable rennet can produce inconsistent results that may be challenging for beginners, it is possible to achieve delicious cheese with a unique texture through practice and expertise.
It is important to note that cheesemaking corporations in the US are not required by law to list the kind of rennet used in their production process on the packaging, so it may be difficult to determine if a cheese is truly vegetarian or vegan. However, some packaging may indicate the source of the rennet, such as "microbial rennet" or "fermented rennet," which are suitable for dairy-eating vegetarians.
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Frequently asked questions
Cheese enzymes are catalysts that cause the milk to coagulate and turn into curds. Rennet is the most common form of cheese enzyme, derived from the lining of the fourth stomach of a young ruminant, generally a calf.
Animal rennet is derived from the stomach of a calf and is not suitable for vegetarians. Vegetable rennet is derived from plants with coagulating properties, such as the cardoon thistle, and is suitable for vegetarians.
Some cheeses that use vegetable rennet include Cashel Blue and Ardrahan from Ireland, Zimbro from Spain, and Torta from the Extremadura region of Spain.
Yes, there are several alternatives to animal rennet that are suitable for vegetarians. These include vegetable rennet, microbial rennet, and fermentation-produced chymosin.
