Rennet

Rennet,also be called Chymosin or rennin.Rennet is an aspartate protease that was first discovered in the stomach of weaned calves. It can specifically cleave the peptide bonds between Phe105 Met106 of kappa casein in milk, break down casein micelles, and cause milk to coagulate. The coagulation and proteolytic abilities of Chymosin make it a key enzyme in cheese production, forming texture and special flavors. It is widely used in the production of cheese and yogurt.

What is Rennet

Mammalian gastric juice contains rennet, which can cause proteins in milk to condense into cheese, which is easily digested by various protein enzymes. Chymosin only improves the efficiency of enzymes and is not actually counted as an enzyme. Animals other than mammals rarely have rennet because they do not consume milk.
Chymosin is an essential preparation for cheese production, accounting for 15.5% of the total enzyme production value. The main source is the gastric mucosa of weaned calves.

Kinds of Rennet

There are three states of rennet: liquid, powder, and tablet. Traditionally, rennet was extracted from the fourth stomach of calves to produce rennet. With the progress of rennet research, its source is constantly expanding, and now it can be classified into three categories: animal rennet, which comes from the stomach of cows, pigs, and sheep; Plant derived rennet, derived from fig tree sap and pineapple fruit; Microbial rennet, derived from fungi and yeast. The coagulase derived from mold has been widely used in the production of Danish cheese.

The amount of rennet added

The usual dosage is 100kg of raw milk with 20-40 milliliters of rennet solution added. The coagulation time is inversely proportional to the amount of rennet used. If the amount is doubled, the coagulation time is halved.
The excretion of whey is not affected by the amount of rennet, and experiments have shown that the amount of rennet is not related to the moisture content and pH of cheese after 24 hours. However, the amount used affects the ripening of cheese. If the amount is large, the breakdown of protein will accelerate during the ripening period; At the same time, due to the breakdown of protein by rennet to produce bitter peptides, a large amount will also increase the bitterness of cheese.

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