Kamil Perry
Enzymes are an essential component of cheese production, acting as catalysts to initiate the coagulation process that separates milk into solid curds and liquid whey. These enzymes can be sourced from animals, plants, or microbial sources, each with its own advantages and disadvantages. Animal rennet, derived from the stomachs of ruminant mammals like calves and goats, contains the key enzyme chymosin and is known for producing reliable results and desirable flavour profiles. However, it has limited availability and may raise ethical concerns for some consumers. Plant-based enzymes, such as those derived from thistles, artichokes, or fig juice, offer a suitable alternative for vegetarians and those keeping Kosher, but they may introduce bitter flavours, especially in cow's milk cheeses. Microbial enzymes, on the other hand, have shown great potential in cheese production, with improvements in microbial coagulants leading to the creation of high-quality cheeses that can even be suitable for vegans. The versatility and accessibility of enzymes have played a significant role in shaping the global cheese industry, allowing manufacturers to cater to diverse dietary preferences and cultural needs.
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What You'll Learn
Enzymes in cheese are often animal-based
Enzymes are a natural microbial product that is found in the stomachs of certain young animals. They are used to cause cheese to coagulate and harden. This traditional product is called rennet, and it contains two enzymes: chymosin and pepsin. Chymosin is a protease enzyme that curdles the casein in milk, and pepsin impacts the aging process. Calf rennet is commonly used in cheese production, and it contains chymosin and pepsin in a natural ratio that is suitable for specific types of cheese. Other animal sources of rennet include goats and cows.
While enzymes in cheese are often animal-based, they can also be derived from plants and fungi. In some cultures, vegetable and plant rennet has been used to coagulate milk. For example, in India, where cows are revered for religious reasons, fruit trees were used as a source of rennet. Thistle and cardoon rennets are commonly used in Spanish sheep's milk cheeses. Additionally, microbial coagulants have improved greatly over time, and they are now used to produce several high-quality cheeses.
The use of animal-based enzymes in cheese production is a concern for those who follow a vegetarian or vegan diet. While some forms of vegetarianism include dairy, the presence of rennet in cheese may be a factor that influences the strictness of an individual's diet. In recent years, over 80% of cheese consumed in North America is made from non-animal sources. However, it is important to note that the source of enzymes in cheese is not always clearly labelled. While some cheese packaging may indicate that the product is "Vegetarian Friendly/Suitable," the absence of specific information about the source of enzymes can make it challenging for consumers to make informed choices.
The debate around the use of animal-based enzymes in cheese production extends beyond dietary preferences. The limited availability of mammalian stomachs for rennet production has led cheese makers to seek alternative methods of coagulating milk since Roman times. Fermentation-produced chymosin (FPC) is a commercially viable alternative to crude animal or plant rennets and is generally preferred in industrial production due to its lower cost. FPC has been on the market since 1990, and by 2017, it held 90% of the global market share for rennet. However, it is important to note that FPC has been banned in several countries that do not allow the genetic engineering of food products.
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Rennet is a set of enzymes used in cheese
However, due to limited availability and ethical concerns, cheese makers have explored alternative sources of rennet enzymes. Fermentation-produced chymosin (FPC) is a popular alternative that is used in industrial cheesemaking in North America and Europe. FPC is commercially viable, less expensive than animal rennet, and does not contain any animal products. It can be produced by bacteria, fungi, or yeasts through genetic engineering, resulting in recombinant chymosin during fermentation. The use of FPC allows for the production of vegetarian and vegan cheeses, as well as cheeses suitable for those keeping Kosher or Halal diets.
In addition to FPC, vegetable rennet derived from plants and fungi is also used in cheesemaking. This includes sources such as thistle, artichokes, cardoons, and various plant extracts with coagulating properties. However, vegetable rennet may lead to bitter flavours and lower yields, especially in cow's milk cheeses.
The term "enzymes" on cheese labels can refer to multiple ingredients and sources, including animal, microbial, or vegetable rennet. In the United States, cheese labels typically use the term "enzymes" as a catch-all, and may not specify the source of the enzymes. Therefore, it is important for consumers with specific dietary restrictions or preferences to research and seek transparent labelling to ensure the cheese they consume aligns with their values and requirements.
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Chymosin is a key enzyme in rennet
Chymosin is a protease enzyme that curdles the casein in milk. It is found in rennet, a complex set of enzymes produced in the stomachs of ruminant mammals. Rennet is used in cheese production to separate milk into solid curds and liquid whey.
Chymosin is the key component of rennet, making up around 95% of its total milk-clotting activity. It is produced by newborn ruminant animals in the lining of the abomasum, or fourth stomach, to curdle the milk they ingest, allowing for better absorption and longer residence in the bowels. This process is replicated in cheese-making, where chymosin brings about the extensive precipitation and curd formation.
The traditional method of obtaining chymosin involves extracting it from the stomachs of slaughtered calves. However, due to limited availability and ethical concerns, cheese makers have sought alternative sources of enzymes. Today, most commercial chymosin is produced recombinantly in Escherichia coli, Aspergillus niger var. awamori, and Kluyveromyces lactis. This fermentation-produced chymosin (FPC) is considered the ideal milk-clotting enzyme, with no genetically modified components.
FPC has been on the market since 1990 and has become widely used in industrial cheesemaking in North America and Europe due to its lower cost compared to animal rennet. By 2008, approximately 80-90% of commercially made cheeses in the US and Britain were using FPC. The use of FPC allows for the production of vegetarian-friendly cheeses, as it does not contain any animal-derived components.
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Enzymes can be vegetarian/vegan-friendly
Enzymes are a natural microbial product that is found in the stomachs of certain young animals and is used to cause cheese to coagulate and harden. The traditional product, obtained from the stomachs of those animals, is called rennet. Rennet contains two enzymes, chymosin and pepsin, in a natural ratio that is suitable for the style of cheese. Chymosin causes coagulation, while pepsin impacts the aging process.
However, enzymes may also be sourced from certain plants, in which case they are more likely to be called enzymes than rennet. In India, where cows are revered, fruit trees are used as a source of enzymes for cheese. Many Spanish sheep's milk cheeses use thistle and cardoon rennet.
The use of enzymes in cheese is not limited to animal or plant sources. Enzymes can also be obtained from microbial sources, such as fungi or bacteria. These microbial enzymes are often designated as plant or plant-derived enzymes for marketing purposes, as "plant" is perceived to sound better to consumers than "microbial".
For those who follow a vegetarian or vegan diet, it is important to note that not all cheeses clearly label the source of their enzymes. While some cheeses that use only vegetable or microbial-sourced enzymes may be labelled as "Vegetarian Friendly/Suitable", this cannot be assumed to be the default. Therefore, it is advisable to research products that are transparently labelled, ask questions at counters or customer service, and look at packaging closely to determine the source of enzymes in cheese.
Overall, enzymes used in cheese can be vegetarian or vegan-friendly, as they can be derived from plant or microbial sources. However, due to varying definitions of vegetarianism and veganism, as well as the lack of standard labelling practices, it is important for consumers to be vigilant and informed about the sources of enzymes in their cheese.
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Enzymes are catalysts in the cheese-making process
Rennet, a complex set of enzymes produced in the stomachs of ruminant mammals, is a key ingredient in cheesemaking. It contains two enzymes: chymosin and pepsin. Chymosin is a protease enzyme that curdles the casein in milk, causing coagulation. Pepsin impacts the aging process. Calf rennet is commonly used in cheesemaking as it provides more reliable results in yield and flavour profile. However, due to limited availability and religious reasons, alternative sources of rennet have been explored, such as vegetable and plant sources.
In some cultures, vegetable and plant rennet has been traditionally used to coagulate milk. For example, in India, where cows are revered, fruit trees were used. Thistle and cardoon rennets are used in many Spanish sheep's milk cheeses. However, these plant-based coagulants can lead to bitter and undesirable flavours in cow's milk cheeses. Fermentation-produced chymosin (FPC) is a commercially viable alternative to crude animal or plant rennets and is generally preferred in industrial production due to its lower cost. FPC has been on the market since 1990 and is widely used in North America and Europe, with an up to 80% global market share for rennet.
Microbial coagulants have also improved greatly over time, with the purification of secondary enzymes responsible for peptide formation and proteolytic breakdown. This has allowed for the production of high-quality cheeses with microbial rennet, including vegan cheese if no animal-based ingredients are used. Genetically modified microorganisms can be used to produce recombinant chymosin during fermentation, which is then isolated and used by cheese producers.
Enzymes play a crucial role in the cheese-making process by acting as catalysts and facilitating the coagulation of milk. The use of different sources of enzymes allows for the production of various types of cheese, accommodating dietary preferences such as vegetarian and vegan options.
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Frequently asked questions
Enzymes are bacterial cultures in cheese that act as coagulants, causing the cheese to coagulate and harden.
Chymosin and pepsin are two enzymes found in rennet, a complex set of enzymes produced in the stomachs of ruminant mammals.
Enzymes used in cheese can come from animal, vegetable, or microbial sources. Animal sources include calves and goats, while vegetable sources can include plants and fungi.
Enzymes are used in cheese to cause the milk to coagulate and separate into solid curds and liquid whey, which is a crucial step in the cheese-making process.
No, not all enzymes used in cheese are suitable for vegetarians. Some cheeses use animal-derived enzymes, while others use vegetable or microbial enzymes that may be labeled as "Vegetarian Friendly/Suitable."
