Microbial Rennet

Microbial rennet is an enzyme mixture used to coagulate milk, a key step in cheesemaking. It is produced by fermenting specific non-GMO microorganisms, such as fungi or bacteria, that naturally produce enzymes similar to those found in animal rennet. This process yields a consistent and reliable source of coagulating enzymes.

Microbial rennet is primarily used as a coagulant in the production of cheese and other dairy products. It helps to thicken milk and form the curd, which is then processed into cheese. Manufacturers choose it for its effectiveness, consistency, and suitability for vegetarian diets.

Microbial rennet is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is an enzyme and is typically broken down during digestion, posing no known health risks at typical consumption levels. International bodies like JECFA have evaluated enzymes used in food processing, and EFSA also assesses food enzymes. No significant controversies are associated with its use.