Microbial Rennet
Microbial rennet is an enzyme preparation that can substitute animal rennet as milk coagulant in cheese making. It is a dark brown liquid enzyme concentrate prepared from a locally isolated fungus, Rhizopus chinensis by liquid fermentation using wheat bran as substrate. The enzyme has properties similar to chymosin. It has low proteolytic activity which makes it an ideal milk coagulant compared with Rhizomucor pussilus and Rhizomucor miehei, the source of commercial microbial rennet. The microbial rennet can be used in the production of white cheese or ‘kesong puti,’ mozzarella cheese, and blue cheese. The resulting cheese has been proven to have higher yield, better sensory quality and has an improved shelf life.
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