Milk-clotting Enzymes

These are enzymes that help milk coagulate, or thicken, to form curds, which is a key step in cheesemaking. They are typically derived from the stomachs of young ruminant animals (like calves), but can also be produced through fermentation by specific microorganisms or genetically engineered sources. The use of microbial or fermentation-derived rennets has increased significantly.

Manufacturers add milk-clotting enzymes to aid in the production of cheese and other dairy products. They cause milk proteins to clump together, forming the curd that is then separated from the whey. This process is essential for creating the texture and structure of most cheeses, from hard aged varieties to soft fresh ones.

Milk-clotting enzymes used in food are generally recognized as safe (GRAS) by the FDA. They are naturally occurring proteins and are broken down during digestion, so they do not pose a health risk at typical consumption levels. International bodies like JECFA have evaluated enzymes used in food processing. No significant health controversies are associated with their use in cheesemaking.