Patrick Oconnell
The enzymes in cheese are derived from rennet, which is a complex set of enzymes produced in the stomachs of ruminant mammals. Rennet is a key ingredient in cheese-making, used to separate milk into solid curds and liquid whey. Traditionally, rennet was derived from the stomach lining of young cows, but now, 90% of cheeses contain vegetarian enzymes. These are derived from vegetables, such as fig tree bark, nettles, cardoon thistles, and microbial sources like moulds and fungi. Some cheeses may also use lemon juice or vinegar as a coagulant, though this is rare due to the resulting sour taste.
| Characteristics | Values |
|---|---|
| Traditional source of enzymes | Animal rennet, derived from the stomach lining of young cows |
| Vegetarian sources | Plants (thistle, fig tree bark, nettles, cardoon thistles, mallow, ground ivy, safflower, fig leaves), microbes, or genetically modified microorganisms |
| Function | Curdling or coagulation of milk |
| Vegetarian rennet effectiveness | Considered just as effective as animal rennet |
| Vegetarian rennet taste | Genetically modified enzymes have a less bitter taste than microbial enzymes |
| Vegetarian-friendly indicators | Packaging may indicate "Vegetarian Friendly/Suitable", "cultures" or "cultured milk", “enzymes”, or specify non-animal enzymes |
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What You'll Learn
What is rennet?
Rennet is a set of enzymes that play a key role in the traditional cheesemaking process. It is used to separate milk into solid curds and liquid whey. The enzymes in rennet are produced in the stomachs of ruminant mammals, with calves being a common source. However, this has led to concerns about the suitability of cheese for vegetarians, and the practice of using animal rennet has been declining.
The key enzyme in rennet is called chymosin, and it curdles the casein in milk. In addition to chymosin, rennet contains other enzymes such as pepsin and lipase. Traditionally, rennet was derived from the stomach lining of calves or other young cows, but today, most cheese is made using chymosin from bacterial sources. This shift towards vegetarian enzymes has been driven by both consumer preferences and the advantages of microbial rennet in terms of yield, texture, and reduced bitterness.
There are several types of vegetarian rennet used in cheesemaking. One method involves extracting chymosin chromosomes from animal stomach cells and implanting them into yeast cultures, creating a new generation of enzymes that are not considered animal products. This process is known as genetic engineering, and the resulting product is often referred to as microbial rennet or fermented rennet. It is considered by some to be vegetarian-friendly, but there are differing opinions on this matter.
Another type of vegetarian rennet is derived solely from vegetables and certain cultures. For example, fig tree bark, nettles, cardoon thistles, mallow, and ground ivy have been used by various cultures to coagulate milk. Thistle enzymes are commonly used in the Mediterranean to make cheeses such as feta, mozzarella, and ricotta. These vegetable sources of rennet are suitable for producing kosher and halal cheeses. Additionally, microbial rennet derived from molds like Rhizomucor miehei is another option for vegetarian cheese production.
Lemon juice and vinegar can also be used as vegetarian coagulants in cheese production, although their use is limited due to the sour taste they impart. Overall, the use of vegetarian enzymes in cheese has become prevalent, with estimates suggesting that 80-90% of cheese consumed in North America is made with non-animal sources of enzymes.
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What are vegetarian enzymes?
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, which is used in cheesemaking. The key component of rennet is chymosin, a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes such as pepsin and lipase.
However, as many people who follow a vegetarian diet do not consider rennet suitable for consumption, cheesemakers have sought other ways to coagulate milk. One alternative is microbial rennet, which is made from molds such as Rhizomucor miehei or rhyzomucor miehei. This type of enzyme is considered vegetarian-friendly, although it can increase the bitterness of cheese, especially mature varieties.
Another option is to use vegetable rennet, which is derived solely from plants such as fig tree bark, nettles, cardoon thistles, mallow, and ground ivy. Thistle enzymes are commonly used in the Mediterranean to make cheeses like feta, mozzarella, and ricotta. Lemon juice and vinegar can also be used to congeal cheese, although this is rare due to the resulting sour taste.
It's important to note that the term "enzymes" on a cheese ingredient list can refer to multiple ingredients and sources, including animal, microbial, and vegetable rennet. While animal-sourced rennet must be explicitly labelled as such, vegetarian-friendly alternatives will usually be clearly indicated on the packaging.
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What are non-vegetarian enzymes?
Enzymes are the bacterial cultures in cheese that act as catalysts for the coagulation process. They can be derived from animal, microbial, or vegetable sources. While there are no non-vegetarian enzymes per se, animal enzymes are derived from animal sources and are not considered vegetarian. Animal enzymes include pepsin, pancreatin, trypsin, and chymotrypsin. These enzymes are optimally active in the alkaline environment of the small intestine and are commonly found in digestive supplements.
In contrast, vegetarian enzymes are derived from either plant or microbial sources. The two most frequently used plant-derived enzymes are bromelain and papain, extracted from pineapple and papaya, respectively. Microbial enzymes are derived from non-genetically modified microorganisms, primarily Aspergillus oryzae/niger. Vegetarian enzymes offer several advantages over animal enzymes. They can be concentrated more than animal enzymes, requiring fewer capsules or tablets to provide equivalent enzymatic activity. They are also stable in the acidic environment of the stomach, making them effective for systemic purposes.
In the context of cheese-making, traditional cheese enzymes or rennet were derived from the stomach lining of young cows. However, today, 90% of cheeses contain vegetarian enzymes. These vegetarian cheese enzymes do not contain animal products and are derived from vegetables or microorganisms. For example, fig tree bark, nettles, cardoon thistles, and ground ivy are used by certain cultures to produce vegetarian enzymes. Thistle-based enzymes are commonly used in the Mediterranean to make cheeses such as feta, mozzarella, and ricotta. Microbial rennet, another type of vegetarian enzyme used in cheesemaking, is derived from molds such as Rhizomucor miehei.
It is important to note that the term ""enzymes" on cheese labels can be ambiguous and may include multiple ingredients and sources. While cheeses made with animal rennet may not always be explicitly labeled as such, products containing only vegetable or microbial enzymes will often be labeled as "Vegetarian Friendly/Suitable." Therefore, consumers concerned about the source of enzymes in their cheese should carefully research and look for transparent labeling.
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How to know if cheese is vegetarian-friendly?
Vegetarianism has evolved to reflect more than just abstaining from meat. Many vegetarians also avoid animal by-products, which makes answering the question, "Is cheese vegetarian?" more complex than it seems. The biggest component that makes a cheese non-vegetarian is an ingredient called rennet, which is traditionally used to coagulate and solidify many types of cheese. Rennet is a set of enzymes usually produced in the stomachs of ruminant mammals, such as cows, goats, and sheep. Because it is obtained after slaughtering the animal, it is not considered vegetarian.
So, how can you know if a cheese is vegetarian-friendly? Firstly, it's important to note that most hard cheeses, including Parmesan, Cheddar, Manchego, Pecorino Romano, and Swiss, are traditionally made with rennet, while some soft cheeses, such as cottage cheese and cream cheese, are not. However, this is not always the case, and it is becoming easier to find vegetarian options for all types of cheese. Many big brands are starting to use non-animal rennet substitutes due to increased demand, and these are typically clearly listed on the ingredient list as "vegetarian enzymes," "vegetable rennet," "microbial enzymes," or "non-animal enzymes." If you're unsure, you can always check the company's FAQ page or contact their customer support.
In the UK, vegetarian cheeses are often labelled with a "V" and their ingredients specified. In the US, it can be a bit more challenging to determine if a cheese is vegetarian-friendly, as the source of enzymes may not be clearly listed. However, some brands are open about the source of their enzymes, and you can usually find vegetarian options in stores that offer a wide range of organic and vegetarian products. Additionally, some domestic Parmesan variations are made with vegetarians in mind, so these can be a good option.
It's worth noting that even if a cheese is vegetarian-friendly, it may not necessarily be the most ethical or sustainable option. Some people choose to only source their cheese from farms engaged in sustainable and organic farming practices. Others may choose to adopt a fully vegan diet to ensure their diet does not contribute to animal cruelty. Ultimately, every vegan and vegetarian must decide for themselves where they want to draw the line.
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What are some examples of vegetarian enzymes?
Enzymes are the bacterial cultures in cheese that act as a coagulant. They can be derived from animal, microbial, or vegetable sources. In the context of cheese, enzymes derived from non-animal sources are considered vegetarian-friendly. Here are some examples of vegetarian enzymes:
Vegetable Enzymes
Vegetarian enzymes derived solely from vegetables are commonly used in cheese-making. Thistle enzymes, for example, are used in the Mediterranean to make cheeses such as feta, mozzarella, and ricotta. Other cultures have used fig tree bark, nettles, cardoon thistles, mallow, ground ivy, or creeping Charlie.
Microbial Enzymes
Microbial enzymes, derived from microorganisms, are also used in cheesemaking. These enzymes are made from molds, such as Rhizomucor miehei, which is a type of fungus. Microbial enzymes can increase the bitterness of cheese, especially in mature cheeses.
Genetically Modified Enzymes
Genetically modified enzymes are primarily microbial, derived from microorganisms like bacteria, fungi, or yeasts. They are considered vegetarian-friendly by organizations like The Vegetarian Society. These enzymes offer a less bitter taste and are more cost-effective to produce.
It is important to note that while these enzymes are derived from non-animal sources, they may still involve the use of cow genes to produce the enzyme chymosin. However, any potentially harmful genes are filtered out before processing.
When choosing cheese or other products, those adhering to a vegetarian diet should look for labels that explicitly state "vegetable enzyme or rennet" or "microbial enzyme" to ensure the product is vegetarian-friendly.
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Frequently asked questions
A vegetarian enzyme used in making cheese is derived from vegetables, microorganisms, or genetically modified microorganisms, instead of animal products.
Thistle, fig tree bark, nettles, cardoon thistles, mallow, ground ivy, and lemon juice are all examples of vegetarian enzymes used in cheesemaking.
Vegetarian enzymes are used to cater to vegetarian diets and preferences.
Feta, mozzarella, ricotta, and kosher and halal cheeses use vegetarian enzymes.
