Overview
Included Rennet 2250 - 3000 - 4000 - 7500
Rennet
Rennet is a collection of enzymes widely used in the dairy industry, particularly in cheese production. Rennet is essentially a protease called rennin or chymosin, which breaks down the proteins in milk, leading to curd formation necessary for cheese-making.
Types of Rennet
1. Animal Rennet:
- Traditionally sourced from the stomach lining of young ruminants like goats, lambs, and calves. This enzyme is only found in young animals still dependent on milk as their primary food source.
2. Plant-Based Rennet:
- Evidence suggests this enzyme can also be found in certain plants like artichokes, nettles, and cardoons. Plant-derived rennet is often used in making cheese suitable for vegetarian diets.
3. Microbial Rennet:
- The dairy industry now extensively uses microbial rennet produced from fungal sources. Microbial rennets are easily produced via fermentation, offering greater thermal stability, easier access, longer shelf life compared to animal rennet, and similar functionality, making them a good substitute.
Forms of Rennet Used 1. Liquid Rennet:
- Directly added to milk with no preparation required.
2. Powdered Rennet:
- Needs to be diluted with water before use and is more cost-effective.
Rennet-40003. Rennet Tablets:
- Used for small volumes of milk and home applications.