Caglificio Clerici offers you reflections, ideas and the latest industry.

Microbial coagulant: why it is incorrect to call it “rennet” and what its properties are

When it comes to cheese production, people often refer to “microbial rennet” (or “vegetable rennet”), meaning a mixture used to coagulate milk as an alternative to traditional animal rennet. However, this definition is incorrect, because the term “rennet” refers exclusively to the mixture obtained by extracting enzymatic complexes from the abomasum of animals such as calf, lamb, kid, and buffalo calf. This is why, in these cases, it is more correct to speak of “microbial coagulant” rather than “microbial rennet”.

What is microbial coagulant and how is it obtained?

Microbial coagulant is an enzyme obtained by exploiting the metabolic activity of molds such as Rhizomucor miehei, Mucor pusillius, and Cryphonectria parasitica, fungi commonly found in nature which, through a large-scale fermentation process, produce proteolytic enzymes capable of inducing milk coagulation.

What is microbial coagulant used for?

Microbial coagulant is used in the dairy industry to coagulate milk (specifically milk proteins), thereby producing the “gel” or “curd”, the basic ingredient of the final product.

What benefits does it bring to cheese production and what are the differences compared to animal rennet?

The advantages of using microbial coagulant in cheese production are numerous. First of all, it is a product with very high proteolytic activity, capable of imparting different flavor notes to cheese. Secondly, microbial coagulant is not of animal origin and is easy to use in different types of processing (including relatively simple ones). Microbial coagulant is also more economical than animal rennet.

Is microbial coagulant suitable for vegetarian production?

Yes. A cheese is suitable for those following a vegetarian diet only if rennet of animal origin (extracted from the abomasum of calf, lamb, or kid) is not used. The alternative to animal rennet is vegetable rennet, extracted from certain plants such as gallium, thistle, fig, or kiwi.

Which cheeses is it typically used for?

Microbial coagulant is used in all dairy applications except those in which it is not recognized by product specifications. Potentially, it is suitable for any type of processing. In particular, it is very suitable for producing fresh cheeses and short-aged cheeses. There are, of course, certain PDO productions that, in order to be recognized as such, must use rennet of animal origin, as required by their specifications.

Can cheeses produced with microbial coagulant be eaten during pregnancy?

There are no specific contraindications on this matter. Any potential issue would not depend on the type of coagulant used, but rather on the type of cheese produced. Some doctors advise against soft cheeses and blue-veined cheeses due to the risk of contamination by pathogenic organisms, which have nothing to do with the coagulant used.

Clerici microbial coagulant: Microclerici

Microclerici is the microbial coagulant by Caglificio Clerici. The product is characterized by a high enzymatic concentration and is available both in liquid form and in powder form, with different proteolytic strengths (from 140 up to 2400 IMCU). Microclerici is suitable for any type of production requirement and is also available with Kosher or Halal certification, or in an GMO-free version.
CONTACT US FOR MORE INFORMATION >

Add comment

Ti potrebbero interessare anche questi articoli

Contacts

CAGLIFICIO CLERICI
Via Manzoni 29
22071 Cadorago (CO)
+39 031 8859311

P.Iva IT00193040136
CCIAA di Como 118174
Cap. Soc. 232.200€

    Privacy Policy
    Cookie Policy