Rennet Microbial Enzyme

Microbial rennet is an enzyme preparation used in cheesemaking. It is produced by fermenting specific microorganisms, such as certain fungi or bacteria, that naturally produce enzymes capable of coagulating milk proteins. This process allows for the separation of curds and whey, essential for cheese production.

Microbial rennet is primarily used as a coagulant in the production of cheese and other dairy products. It helps to thicken and solidify milk, forming the curds that are the basis of cheese. It is found in various cheeses and foods that use cheese as an ingredient, like pizzas and pasta sauces.

Microbial rennet enzymes are generally recognized as safe (GRAS) by the FDA for use in food. They are widely used as alternatives to animal-derived rennets. International bodies like JECFA have evaluated enzymes used in food processing, and they are considered safe when consumed at typical levels. There are no significant health controversies associated with its use.