Rennet types – know them all

Published August 18, 2010 | By Leon

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

http://cheesemaking.co.za/shop/10-rennet-south-africa

Rennet

Leon the Milkman

Dairy and Cheese Consultant

Cape Town, South Africa

http://cheesemaking.co.za/shop/cheese-consultancy/25-cheese-consultant.html