Supply Food Grade IBC Package Microbial Rennet Liquid Chymosin Enzyme for Cheese

• Customization: Available
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: food grade
• Shelf Life: >12 Months
• Resource: Natural
• The content of active substances: ＞90%
• Transport Package: 20kg Carton
• Specification: Powder
• Trademark: Faithful
• Origin: China
• Production Capacity: 20tons

Product Description

What is Rennet ?

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources.
Rennet comes from an organic substance that contains the enzyme rennin. It's mainly found in the lining of the fourth stomach of young goats, calves and lambs. It only occurs in these animals when their main diet is still milk. Once they start to eat only grass that enzyme disappears; it curdles milk as part of digestion-that's why it is found in the stomachs of dairy-consuming young animals.
But it's not just animals that have this component. Plants such as cardoon thistle, artichokes, and nettles also contain a form of the enzyme. These are often used to make vegetarian cheeses and many are traditionally been the cheesemaker's choice in areas of Spain and Portugal. Of the two camps, animal-derived rennet is better for aged cheeses since it lasts longer. Plant rennet can add an element of bitterness to the product if aged for too long, capping most vegetarian cheeses at six months.
In most cheesemaking, rennet is added to the milk either in liquid or paste form. Modern practices also incorporate rennet in tablet and powdered applications, a method that allows the ingredient to be stored longer in warmer climates.

 

The benefits of our Rennet
 

• Rennet is a dietary supplement derived from the stomachs of young calves. It is a natural source of enzymes that can help break down proteins in the digestive system. It has been used for centuries to aid digestion and is believed to have many health benefits. These include improved digestion, better nutrient absorption, and relief from digestive issues such as bloating, gas, and constipation. It may also help reduce inflammation, boost the immune system, and improve overall health.

• The benefits of rennet casein are numerous in terms of processed cheese production. In a processed cheese, the addition of rennet casein aides to increase the texture, stretch and melting capabilities of the product. Rennet casein is used as an additive to improve nutritional benefits of a food by increasing the protein content. Rennet casein can also help to reduce the sodium and fat content of a food by reducing the use of additional emulsifying salts in processed cheese production. In industrial applications, rennet casein helps form films that can help to create strength in the product.

 

  The application of Rennet

Rennet BCE. The cheese production in the US increased from 8000 to 471,434 metric tons by April 2017 according to (USDA/NASS). This translated to a large demand of the exogenous enzyme rennet from different sources. The rennet enzyme usage by cheese manufacturers is one of the largest application of enzymes in dairy processing. Traditionally, animal rennet is utilized as a milk-coagulant in the dairy manufacturing industry to produce high-quality cheeses with unique features such as good texture and flavor . The demand for cheese production has increased worldwide, while at the same time there has been a reduction in the supply of calf rennet. This led to the search for alternative sources of rennet such as rennet extraction from microorganisms. Worldwide, rennet from microorganism constitutes 30% of the total cheese produced. Rennin has enzymatic and nonenzymatic action that causes the milk to coagulate. The milk transforms to a gel-like structure during the enzymatic activity due to the temperature and calcium ion effect (Aspergillus oryza are widely used to make rennet. Many researchers have reviewed many studies done so far on rennet substitutes. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain a nutritionally superior cheese product that has the desired functional properties for its end use in baking applications. The effects of the size and stability of native fat globules on the kinetics of rennet-induced coagulation were revealed by determining the caseinomacropeptide (CMP) is a 64-amino-acid-residue peptide which is released from kappa-casein by gastric proteinases. Release rates and rheological properties of milk has been studied (Luo et al., 2017). It was concluded that a better understanding of the size of the globules' effect on milk gelation could lead to the development of cheese with specific properties.

Our manufacturer of Rennet