Microbial rennet, also known as microbial coagulant or microbial enzyme, is a type of rennet used in the cheese-making process. It is derived from Rhizomucor miehei. This enzyme plays a crucial role in coagulating milk, causing it to separate into curds and whey.

YOTAREN 750 Description

Microbial rennet YOTAREN 750 is produced by biotechnological fermentation with Rhizomucor miehei. As a milk-clotting enzyme, it performs as natural rennet and increases efficiency in industrial cheese production. Due to its vegetable origin and absent of any animal content, there is no religious objection to the product. Microbial rennet does not contain any Genetically Modified Organism (GMO) in its production

Composition

Coagulant rennet ≥ 750 IMCU/ml NaCl < 20%, Sodium benzoate < 1%

Application

Microbial rennet YOTAREN 750 made from Rhizomucor miehei is widely used as a coagulant in cheese-making, particularly by producers of vegetarian and kosher cheeses who wish to avoid using animal-based rennet. The use of microbial rennet offers several benefits, such as easier standardization of cheese quality, faster coagulation, increased yield, and the ability to produce cheese with consistent texture and flavor. Some specific applications of microbial rennet made from Rhizomucor miehei in cheese-making include:

1. Cheddar cheese: In cheddar cheese production, microbial rennet is typically used in combination with other coagulation agents, such as starter cultures and calcium chloride, to achieve the desired flavor, texture, and appearance characteristics.
2. Mozzarella cheese: Mozzarella cheese production typically requires the use of a combination of microbial rennet and other acids, such as citric acid, to achieve curd formation, firmness, and stretchability.
3. Swiss cheese: Swiss cheese production involves using microbial rennet in combination with Lactobacillus helveticus bacteria to produce the characteristic holes, or "eyes," in the cheese.
4. Gouda cheese: Gouda cheese is another type of cheese that can be made using Rhizomucor miehei rennet. This rennet helps to produce a cheese with a smooth texture and a buttery flavor.
5. Feta cheese: Feta cheese can also be made using microbial rennet made from Rhizomucor miehei. The enzyme helps to produce a cheese with a crumbly texture and a tangy flavor that is ideal for salads and other dishes.
6. Paneer: Paneer is a type of Indian cheese made from milk, typically coagulated using an acid or microbial rennet. Microbial rennet can be used to achieve a firmer texture and enhance the cheese's melting properties.
7. Camembert and Brie: These soft and creamy cheeses are commonly produced using microbial rennet in addition to specific strains of Penicillium mold to develop the characteristic bloomy rind and smooth texture.
8. Parmesan cheese: Parmesan cheese is traditionally made using animal rennet, but some cheese makers have started using microbial rennet made from Rhizomucor miehei instead. The rennet helps to produce a cheese with a nutty flavor and a hard, granular texture.
9. Vegan and vegetarian cheeses: Microbial rennet made from Rhizomucor miehei is especially popular in the production of vegan and vegetarian cheeses, as it provides a cruelty-free alternative to animal-based rennet. It allows manufacturers to create a variety of plant-based cheeses that closely resemble the taste and texture of traditional dairy-based cheeses

To use microbial rennet made from Rhizomucor miehei, here are some general directions:

1. Start with fresh milk: Use high-quality, pasteurized milk for cheese making. The type and fat content of the milk will depend on the specific cheese you want to make.
2. Warm the milk: Heat the milk to the appropriate temperature based on the cheese recipe you are following. This can vary depending on the cheese type but is usually around 32-38°C (90-100°F). Stir the milk gently while heating to prevent scorching.
3. Add rennet: Dilute the desired amount of microbial rennet made from Rhizomucor miehei in cool, non-chlorinated water or milk following the manufacturer's instructions. The dilution ratio may vary, so it's essential to refer to the specific product guidelines.
4. Incorporate rennet into milk: Slowly add the diluted rennet to the warm milk, stirring gently to ensure even distribution. Stir in an up-and-down motion rather than a circular one to prevent excessive breaking of curds.
5. Allow coagulation: After adding the rennet, let the milk sit undisturbed for a specified time period, typically 30-60 minutes, depending on the cheese type and recipe. During this time, the rennet will coagulate the milk protein, forming a solid curd.
6. Check for a clean break: To determine if the coagulation is complete, gently insert a knife or a clean finger into the curd and make a clean cut. If it forms a clean break with whey separating, it is ready for the next step. If not, allow more time for coagulation.
7. Cut the curd: Cut the curd into small, uniform pieces with a knife or a curd cutter. The size and shape of the curds depend on the desired cheese texture. Again, the specific instructions will be provided in the cheese recipe you're following.
8. Stir and cook curds: Slowly heat the curds while stirring gently. The temperature and duration of this step will vary depending on the cheese recipe. Stirring helps expel whey and achieve the desired moisture content.
9. Drain and press: Once the curds have reached the desired texture and moisture, transfer them into cheesecloth-lined molds or a colander. Let the whey drain off for a specified period, and then apply appropriate pressure to press the curds together. The duration and pressure level depend on the cheese type.
10. Age and ripen: After pressing, the cheese typically undergoes an aging process. The aging time varies depending on the cheese type and desired flavor characteristics. Follow the specific recipe instructions for the aging conditions, such as temperature and humidity.

KEY BENEFITS OF YOTAREN 750:

• Vegetarian and vegan-friendly: Microbial rennet is a suitable alternative for those who follow a vegetarian or vegan lifestyle, as it is derived from a microbial source rather than animal-derived rennet.
• Consistent production: Unlike animal rennet, which can vary in quality and availability depending on factors like season and animal diet, microbial rennet can be produced consistently throughout the year. This ensures a stable and reliable enzyme source for cheese production.
• Cost-effective: Microbial rennet is often more cost-effective compared to animal rennet, making it a preferred choice for commercial cheese producers.
• Enhanced flavor consistency: The specific proteolytic enzyme chymosin produced by Rhizomucor miehei can curdle milk and aid in the development of desirable flavors and textures in cheese. Using microbial rennet can result in more consistent flavor profiles in the final product.
• Improved yield and texture: Microbial rennet can help achieve a higher yield of cheese due to its ability to curdle milk effectively. It can also contribute to a desired texture, especially in semi-soft and hard cheeses, resulting in desirable mouthfeel and overall product quality.
• Reduced maturation time: Microbial rennet can potentially shorten the cheese maturation time compared to traditional rennet. This can lead to more efficient production processes and faster turnaround time for cheese makers.
• Allergen-friendly: Using microbial rennet eliminates the risk of allergenic reactions that may occur with animal rennet, especially for individuals with allergies to animal proteins.
• Sustainable and ethical: By using microbial rennet, cheese makers can reduce their reliance on animal resources, contributing to a more sustainable and ethical approach to cheese production