Non-animal Kosher Rennet

Non-animal kosher rennet is an enzyme preparation used in cheesemaking. It is typically produced through microbial fermentation, using specific strains of bacteria, fungi, or yeast that naturally produce enzymes similar to those found in animal rennet. This process allows for the creation of cheese that meets kosher dietary laws without using animal-derived ingredients.

Non-animal kosher rennet is added to milk to coagulate the proteins, a crucial step in forming cheese curds. It functions as a coagulant, enabling the separation of curds from whey. It is most commonly found in various types of cheese, including hard cheeses, soft cheeses, and specialty varieties.

Non-animal kosher rennet is generally recognized as safe (GRAS) by the FDA for use in food. The enzymes are broken down during digestion and are not absorbed by the body. International bodies like JECFA have evaluated enzymes used in food production, but specific evaluations for non-animal kosher rennet are not widely publicized. No significant health concerns are associated with its typical use in cheesemaking.