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.
Leon the Milkman
Dairy and Cheese Consultant
Cape Town, South Africa