Qu'est-ce que Microbial Rennet (Mucor/Rhizomucor) ? Applications, dosage, alternatives et spécifications

Rennet (Chymosin) est unn 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 est classé comme a food processing enzyme in the additif alimentaire category and is permitted for use in GB 2760. Rennet is naturelly 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 enzyme in cheese production for developing texture and characteristic flavor, 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 food processing enzyme, rennet est disponible en liquide, poudre, and tablet forms.

Aspect: liquide: light yellow to light brown transparent liquide; poudre: milky white to light gray poudre; Tablet: off-white to light yellow tablets, slightly hygroscopic, fishy taste, no moldy odor.

CAS Number: 9001–98–3.