Rennet is also commonly called rennin. The International Enzymology Commission recommends the use of the name chymosin. It is also called rennet, chymogen, lab (German), remnase, etc.
Classification of Rennet:
It can be divided into animal rennet, plant rennet and microbial rennet. Animal rennet mainly comes from cow stomach, pig stomach and sheep stomach; plant rennet comes from fig sap, pineapple fruit, etc.; microbial rennet comes from mold and yeast, etc.
Source of chymosin
Animal source: It was first derived from the fourth gastric mucosa of calves, and then rennet was extracted from the stomachs of other animals.
Plant source: Many plants contain proteases that can coagulate milk, and the sources are wide. The most studied ones are papain, ficin, bromelain, ginger protease, albizin, artichoke protease, etc.
Microbial source: Microorganisms have the advantages of short growth cycle, high yield, less time and space restrictions, low production cost, convenient extraction, and high economic benefits. They are the most promising development direction of rennet sources. At present, more than 40 kinds of microorganisms have been found to produce rennet with certain activity, mainly fungi, actinomycetes, bacteria, etc.
The more representative one is kluyveramises chymosin (rennet).
Characteristics of Kluyveramises Chymosin (Rennet)
High safety: Compared with traditional animal-derived rennet, Kluyveromyces yeast-derived rennet does not have the risk of animal-derived disease transmission. Moreover, during the production process, strict quality control and purification processes can ensure that the final product does not contain harmful substances and impurities, further improving its safety.
Good stability: This rennet has good stability in a wide temperature and pH range, and can maintain high activity under different production conditions, thereby better meeting the needs of industrial processes such as cheese production.
Good coagulation effect: It can specifically cut κ- Casein can make milk coagulate quickly and effectively, and the formed curd has uniform texture, which is beneficial to the subsequent cheese processing technology and improves the quality and yield of cheese.
High production efficiency: Kluyveromyces grows fast and has a short fermentation cycle. It can produce a large amount of rennet in a short time, which is suitable for large-scale industrial production, and can effectively reduce production costs and improve production efficiency.
Application of Kluyveromyces Rennet
Cheese production: It is an indispensable key enzyme in cheese production. It can make milk coagulate quickly and form curds. After subsequent pressing, salting, maturation and other processes, it can be made into cheeses with different flavors and textures.
Fermented dairy product production: In the production of fermented dairy products such as yogurt, it can be used to control the coagulation time and curd texture of milk and improve the taste and quality of the product.
Other fields: In addition to its application in the food industry, rennet derived from Kluyveromyces also has certain potential application value in biotechnology, pharmaceuticals and other fields, such as being used as a tool enzyme for protein hydrolysis and processing.
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