O que é Microbial Rennet (Mucor/Rhizomucor)? Aplicações, dosagem, alternativas e especificações

Rennet (Chymosin) is an 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 is classified as a food processing enzyme in the food additive 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 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 is available in liquid, powder, and tablet forms.

Appearance: Liquid: light yellow to light brown transparent liquid; Powder: milky white to light gray powder; Tablet: off-white to light yellow tablets, slightly hygroscopic, fishy taste, no moldy odor.

CAS Number: 9001–98–3.