Ezymes Mozzarella

Enzymes are proteins that speed up chemical reactions. In mozzarella production, specific enzymes, often rennet, are used to coagulate milk proteins, forming the curd that is then processed into cheese. These enzymes can be derived from animal stomachs, microbial sources, or plant-based materials.

Enzymes are added to cheese to aid in the coagulation of milk, a crucial step in cheesemaking. They help create the characteristic texture and structure of mozzarella. Enzymes are found in various dairy products, especially cheeses and other cultured dairy items.

Enzymes used in food production are generally considered safe and are regulated by the FDA. Many enzymes used in food are Generally Recognized As Safe (GRAS). International bodies like JECFA and EFSA have evaluated many food enzymes, often setting acceptable daily intakes. As proteins, they are digested like other food proteins and are not typically associated with adverse health effects at normal consumption levels.