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What is natural rennet?

Is it true that calves have to be slaughtered to produce rennet?

Once and for all it has to be said clearly: no animal is killed because of its stomach!

The demand for meat and veal decides whether there are stomachs available or not. The stomach is a “waste” product of the meat production. Special cut out, proper comestible treatment, shock-frosting, etc. - all these measurements cause high costs for the production. So either the high price for the stomachs is paid or the stomachs are thrown away.

Natural rennet is a limited product – the quantity of available stomachs is stagnating for many years and there is not rise to expect.

One natural rennet is like the other - isn't it?

To this question we have a clear answer: definitely not!

The quality of a natural rennet depends on many parameters like the quality of the raw material, the method of extraction, the temperature of extraction, the filtering system, etc. All these parameters are important for whether the whole spectrum of enzymes is transformed into rennet or not.

After the extraction and activation the rennet has to be concentrated. Some Producers use for this purpose an industrial chromatographic enzyme concentration. This method of concentration makes the rennet poorer in respect of variety of enzymes � only some special types out of many are transformed into the rennet extract. Some of the chymosin and pepsin fractions are missing.

By testing natural rennets of different producers cheese makers report remarkable differences in yield and in development of flavour and taste.

What are rennet substitutes?

What is vegetarian rennet?

In any case this is a wrong term. Rennet is

Now that we have endless quantities of cheap and pure genetic Chymosin - what is the sense of producing natural rennet?

Yes, since many years cheese makers especially in the USA and GB are using genetic rennet.

Genetic rennet is pure Chymosin produced by genetically modified bacteria or yeast. It can be produced in endless quantity and the production costs are low. Genetic Chymosin was the first artificial genetically produced enzyme that was allowed by the FDA.

Genetic rennet or chymosin is considered to be identical to natural chymosin but it is not. Some fractions of the natural chymosine are not existing in the genetic type and some fractions of chymosin found in the genetic rennet are not existing in the natural one.

So as nature is not wasting anything: what is the task of the chymosin fraction in natural rennet?

So as we do not know it by now: what is the task of the enzymes that are not foreseen by nature but found in the genetic rennet?

Apart from these questions there remains one important fact: genetic rennet can not solve all problems of the cheese production because it leaks the wide natural spectrum of enzymes found in natural rennet. For this reason, there are also genetic rennets available that are mixed with bovine pepsin.

Which rennet for which type of cheese

Which rennet for which type of cheese?

This is an important question, because opposite to artificial coagulants natural rennet offers a wide range of different types.

As a basic principle applies the following rule:

The higher the content of chymosin, the better suitable for long ripening cheese. E. g. our rennet powder is very often used for Italian Parmiggiano with maturation times up to 24 months.

All the below information’s are based on our standard products with an activity of 1:100.000 for powder rennet and 1:15.000 for liquid rennet. Besides that we also produce different activities according to the country and customer specific needs.

1. BioRen Rennet Powder Premium 97P100

This product has the highest concentration of pure natural chymosin with a minimum of 97% and is especially for the production of hard cheeses with long ripening times.

The shelf life is 12 month and it is not that sensible for storage like e. g. liquid rennet. This is the reason why it is also used for many standard cheeses in hot southern countries.

Dosing it is rather tricky for small quantities of milk because 1,5 to 2 grams are sufficient for 100 litres of milk. But we also it pressed into tablets – 1 tablet which can also be quartered is for 20 litres of milk.

2. BioRen Liquid Rennet Premium 97L150

This product is rather similar to our powder rennet because of its high content of chymosin – 94%.

The shelf life is 6 month and it has to be stored at 0 – 8°C. The dosing is easier because the quantities needed vary from 15 to 25 ML for 100 litres of milk.

3. BioRen Liquid Rennet Classic 80L150

This is our most sold product. The specific composition of 80% chymosin and 20% pepsin offer all over the year the security of stabile coagulation and guaranties best results in maturation up to one year and even longer.

This product is used for all types of cheese – from cottage cheese, soft cheese, semi-hard cheese up to hard cheeses like Emmentaler or Bergkäse.

The shelf life is 6 month and it has to be stored at 0 – 8°C. The dosing is easier because the quantities needed vary from 15 to 25 ML for 100 litres of milk.

4. BioRen Liquid Rennet Standard 50L150

For special cheeses like Pasta Fillata cheese or Mozarella, big dairies like to take a product with 50% of pepsin or even more like BioRen Liquid Rennet Pepsin 20L150. For these special tasks maturation is not that important but the yield still counts.

5. BioRen Liquid Rennet Paste Dolce, Semi-Piccante or Piccante

These world wide unique products are especially for the production of spicy cheeses out of cows- milk = Dolce (pure calf rennet paste), ewes-milk = Semi-Piccante (pure lam rennet paste) and goats-milk = Piccante (pure kid-goat rennet paste).

The typical lipases encourage the typical flavours and tastes not only during maturation but also during the short renneting time. Also the texture of the cheese will become softer, fattier and more elastic.

Traditionally there is also the possibility to use e. g. Piccante for cows-milk to develop a different taste – like e. g. Ragusano from Sicilia.