What Enzymes Are Used As Catalysts in Making Cheese?
Enzymes are what make milk curdle or coagulate. So milk requires enzymes if it is to become some form of cheese whether it is made from the milk of sheep, goats, cows or buffalo. If it is natural enzymes then the rennet comes from one of a calf stomachs, they have four. Calves have this enzyme because they require it in order to be able to digest their mother’s milk. When using the natural or animal rennet it is best from calves who have not yet been weaned. If they are older calves there will be no Chymosin but they will have more pepsin. This can’t be used in all types of cheeses. Of course just as there is calf rennet there is also kid goat and lamb rennet. There are alternatives to natural rennet. One technical name for rennet is Chymosin. But rennet actually contains two enzymes one is Chymosin the other is Pepsin. The alternatives to the animal rennet are enzymes created from microbes or vegetable enzymes for the vegetarian cheese consumer. Microbial rennet is laboratory grown fo
