Milk Coagulants: What They Are and Which One to Choose for Your Cheese

Coagulants for cheesemaking are substances of enzymatic, chemical, or plant origin that induce the separation of milk into two fractions: a solid fraction (the curd) and a liquid fraction (the whey). Without this step, cheese production would not be possible: coagulants cause milk proteins (particularly casein) to thicken, promoting the formation of the characteristic curd whose structure determines the texture, flavour and nutritional properties of the final product.

There are different types of coagulants for cheesemaking available on the market, each with specific characteristics that make it suitable for particular applications, products and production specifications. In this article, we will examine the main coagulants available on the market: animal rennet, microbial coagulants and genetic chymosin. We will also take a closer look at the solutions offered by Clerici.

Animal Rennet

What it is
Animal rennet is a natural enzymatic fraction extracted from the stomachs of young ruminants, such as calves, lambs or kids. It contains chymosin and pepsin, two enzymes that play a fundamental role in milk coagulation.

What it is used for
When added to milk under the correct pH and temperature conditions, animal rennet induces coagulation, resulting in the formation of curd. This is the first step in the cheese production process.

Main characteristics

• Natural and rich in trace elements
• Ideal for PDO cheeses and long ripening periods
• Ensures effective coagulation and balanced proteolysis over time

Clerici animal rennet
Clerici animal rennet stands out for its cold extraction process, which preserves all the biological components essential for maintaining the product’s natural balance, ensuring a safe and effective coagulant that respects cheesemaking traditions.

Microbial / Plant-Based Coagulants

What it is:
Microbial coagulant is a plant-based alternative obtained through the controlled fermentation of the fungus Rhizomucor miehei. Clerici’s flagship product is Microclerici, an extremely pure microbial coagulant.

What it is used for:
It induces milk coagulation and is particularly suitable for producing vegetarian, fresh or short-ripened cheeses. It provides controlled proteolysis and a clean flavour profile, although it is not permitted in PDO cheese production.

Main characteristics:

• A plant-based alternative suitable for vegetarian diets
• Continuous proteolytic activity
• Good control over cheese texture and flavour
• Ideal for fresh cheeses or cheeses intended for immediate consumption

Clerici plant-based coagulant:
Microclerici is valued for its purity and stability. Thanks to its controlled production process, it provides a reliable and consistent coagulant that ensures uniform quality and excellent results in industrial-scale applications.

Genetic Chymosin

What it is:
Genetic chymosin is an enzyme obtained through fermentation using genetically modified microorganisms, particularly Aspergillus niger var. awamori. Clerici’s reference coagulant is Albamax, a highly efficient pure chymosin.

What it is used for:
Albamax is used to optimise production yield and improve value for money. Thanks to its low proteolytic activity, it reduces the risk of bitterness and enables precise coagulation.

Main characteristics:

• High enzymatic specificity
• Ideal for long-ripened cheeses
• Not permitted in PDO cheese production
• Suitable for large-scale production requiring standardisation and high performance

Clerici genetic chymosin:
Albamax provides excellent coagulation with minimal losses and limited proteolysis, making it particularly suitable for producers seeking efficiency, quality control and improved economic yield.

Differences Between Coagulants: Which One Should You Choose?

Conclusion

The choice of coagulant for cheesemaking depends on several factors, including the type of cheese, production specifications, target market and end-consumer preferences. Clerici offers a complete range of coagulants, each designed to meet the needs of artisan and industrial cheesemakers by combining tradition and innovation.