Destabilisation of microbial rennet

Calf rennet production and its performance optimization

“…Alternatives that can achieve the same result as rennet include vinegar and lemon juice. Other options are to acquire "vegetable rennet" made from one of several plants like Cynara L. (Luisa et al, 2003), sunflower and albizia (Egito et al, 2006), thistle, nettle and mallow, or "microbial rennet" acquired from mold, mucor meihei (Hubble and Mann, 1984). Microbial rennet from Bacillus amyloliquefaciens produce miniature cheddar type cheese result into improved texture, low raise in pH over 60 d of ripening, due to nitrogen content compared to calf rennet cheese (Zhigang et al, 2014).…”

“…Microbial rennet from Bacillus amyloliquefaciens produce miniature cheddar type cheese result into improved texture, low raise in pH over 60 d of ripening, due to nitrogen content compared to calf rennet cheese (Zhigang et al, 2014). Genetically engineered rennet, which was never actually in the stomach of an animal but rather produced in a lab, is another possible option (Hubble and Mann, 1984). Cheese can be made from fungus Rhizomucor miehei which is a common inhabitant of cow dung.…”

“…The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it including pepsin and lipase. High pepsin content results in bitterness of the product (Visser et al, 1987, Hubble and Mann, 1984, Libouga, 2004. The amino acid sequence of chymosin with summary of the data from which the sequence was derived have been presented (Bent et al, 1979).…”