¿Qué es Microbial Rennet (Mucor/Rhizomucor)? Aplicaciones, dosis, alternativas y especificaciones

Rennet (Chymosin) es una aspartic protease first discovered in the stomach of unweaned calves. It specifically cleaves the κ-casein peptide bond between Phe105 and Met106, destabilizing the casein micelle structure and causing milk coagulation. Synonyms include Chymosin and Rennin. Rennet se clasifica como a procesamiento de alimentos enzima in the aditivo alimentario category and is permitted for use in GB 2760. Rennet is naturally present in the fourth stomach (abomasum) of newborn mammals, secreted as an inactive zymogen and activated in the acidic gastric environment, enabling milk coagulation and whey expulsion. The milk-clotting ability and proteolytic activity of rennet make it a key enzima in cheese production for developing texture and sabor característico, widely used in cheese and yogurt making. Rennet is primarily sourced from animals, plants, and microorganisms. In recent years, fermentation-produced chymosin (FPC) produced via recombinant DNA technology has become the mainstream of the market. As a procesamiento de alimentos enzima, rennet está disponible en líquido, polvo, and tablet forms.

Apariencia: Líquido: amarillo claro to light brown transparent líquido; Polvo: milky white to light gray polvo; Tablet: blanco roto to amarillo claro tablets, slightly hygroscopic, fishy taste, no moldy odor.

Número CAS: 9001–98–3.