<\/span><\/h3>\nCommonly (but erroneously) called ‘microbial ren<\/strong>net<\/strong>‘ or ‘vegetable rennet’, microbial coagulant<\/strong>\u00a0is an enzyme extracted from certain naturally occurring moulds and is perfectly capable of coagulating milk<\/strong>.<\/p>\nIt is often used for vegetarian productions<\/strong>, typically for fresh or short-ripened cheeses; it is not used for PDO and typical cheeses (the use of different types of rennet is regulated by different laws and production specifications).<\/p>\nUnlike animal rennet<\/strong>, which is much more selective with respect to the protein being cut, microbial rennet performs a more aggressive and random cutting action, lowering the final yield.<\/p>\nThe Clerici microbial coagulant<\/strong>, called Microclerici<\/strong>, is an extremely pure vegetable coagulant obtained from the controlled fermentation of Rhizomucor miehei, an important fungus species that produces proteolytic enzymes capable of inducing milk coagulation.<\/p>\nMicroclerici <\/strong>can be used in delicate cases such as for the production of vegetarian<\/strong>, fresh<\/strong>\u00a0cheeses<\/strong>, for well-controlled proteolysis and good taste.<\/p>\nMicroclerici’s microbial coagulant is available in both\u00a0thermolabile<\/strong>\u00a0and\u00a0thermostable<\/strong>\u00a0versions, with Halal <\/strong>and Kosher<\/strong>\u00a0certifications, in both\u00a0powder<\/strong>\u00a0and liquid<\/strong>\u00a0form, and in a GMO-free<\/strong>\u00a0version.<\/p>\nClerici’s microbial coagulant is available in different strengths<\/strong>. Available I.M.C.U.: 140; 220; 680; 2400; 3400<\/p>\n<\/span>Vegetable coagulant<\/span><\/h3>\nVegetable coagulant<\/strong>\u00a0(also often incorrectly called ‘vegetable rennet<\/strong>‘) is the latex produced from the green parts of the fig<\/strong>\u00a0tree or wild thistle<\/strong>.<\/p>\nThe difference with animal rennet<\/strong>\u00a0lies in its use, as well as its origin. This type of rennet is in fact used in the production of very delicate <\/strong>and particularly creamy cheeses <\/strong>, which are easier to obtain in this way than with animal rennet.<\/p>\n