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Rennet types – know them all

Hi, Milk Fans

The different types of “rennet” or milk coagulation enzymes are:

  • from animal origin
  • from GMO micro-organisms
  • Curdling enzymes from plants
  • Curdling enzymes from Non-GMO micro-organisms

Animal origin is the “mother” of rennets giving the highest yield and best taste.

Microbial rennet from GMO micro-organisms has the same chemical composition as animal, with some side reactions, but very close.   The comparison is basically like artificial vitamin C and natural vitamin C.

The curdling enzymes from plants like, figs, papaya, etc. are suitable for lacto-vegetarians.

Curdling enzymes from Non-GMO organisms are generally, Kosher, Halaal, vegetarian.

South Africa














Leon the Milkman

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