Microbial Rennet

Microbial Rennet is a fermentation-derived coagulant (fermentation-produced chymosin) commonly used in cheesemaking as a vegetarian alternative to animal rennet; it helps coagulate milk and is widely used across industrial and artisanal cheese production. Nutritionally it is not used as a food in its own right and contributes negligible energy and macronutrients in typical culinary amounts, though the product formulation can contain notable levels of added salt (18g per 100g) so it is usually applied in very small doses. As a processing ingredient, its main advantage is functional — it replicates animal chymosin’s activity so cheesemakers can produce vegetarian cheeses without changing texture or yield; it does not meaningfully contribute vitamins or fiber and is not a significant dietary source of calories or fats.

Microbial Rennet is a fermentation-derived coagulant (fermentation-produced chymosin) commonly used in cheesemaking as a vegetarian alternative to animal rennet; it helps coagulate milk and is widely used across industrial and artisanal cheese production. Nutritionally it is not used as a food in it... Show more