The best and most interesting studies on rennet

Acid and rennet-induced coagulation behavior of casein micelles with modified structure.
Li Q, Zhao Z.
Food Chem. 2019 Sep 1;291:231-238. doi: 10.1016/j.foodchem.2019.04.028. Epub 2019 Apr 8. Review.

Antioxidant peptides (rennet from different origin.
Timón ML, Andrés AI, Otte J, Petrón MJ.
Food Res Int. 2019 Jun;120:643-649. doi: 10.1016/j.foodres.2018.11.019. Epub 2018 Nov 13.

Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese.
Soltani M, Sahingil D, Gokce Y, Hayaloglu AA.
J Food Sci Technol. 2019 Feb;56(2):589-598. doi: 10.1007/s13197-018-3513-3. Epub 2019 Jan 1.

Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis.
Lauzin A, Bérubé A, Britten M, Pouliot Y.
J Dairy Sci. 2019 May;102(5):3939-3946. doi: 10.3168/jds.2018-15902. Epub 2019 Mar 7.

Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase.
Colombo ML, Fernández A, Cimino CV, Liggieri C, Bruno M, Faro C, Veríssimo PC, Vairo-Cavalli S.
Food Chem. 2018 Nov 15;266:223-231. doi: 10.1016/j.foodchem.2018.06.007. Epub 2018 Jun 4.

Short communication: Calcium partitioning during microfiltration of milk and its influence on rennet coagulation time.
Zulewska J, Kowalik J, Lobacz A, Dec B.
J Dairy Sci. 2018 Dec;101(12):10860-10865. doi: 10.3168/jds.2018-14830. Epub 2018 Sep 27.

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses.
Bonczar G, Filipczak-Fiutak M, Pluta-Kubica A, Duda I, Walczycka M, Staruch L.
Chem Zvesti. 2018;72(10):2599-2606. doi: 10.1007/s11696-018-0490-y. Epub 2018 May 2.

Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese.
Alihanoğlu S, Ektiren D, Akbulut Çakır Ç, Vardin H, Karaaslan A, Karaaslan M.
Food Sci Nutr. 2018 Apr 17;6(4):1100-1108. doi: 10.1002/fsn3.649. eCollection 2018 Jun.

Histamine Content in Rennet Ripening Cheeses During Storage at Different Temperatures and Times.
Madejska A, Michalski M, Pawul-Gruba M, Osek J.
J Vet Res. 2018 Mar 30;62(1):65-69. doi: 10.1515/jvetres-2018-0009. eCollection 2018 Mar.

The inhibitory roles of native whey protein on the rennet gelation of bovine milk.
Gamlath CJ, Leong TSH, Ashokkumar M, Martin GJO.
Food Chem. 2018 Apr 1;244:36-43. doi: 10.1016/j.foodchem.2017.10.029. Epub 2017 Oct 7.

• animal (cattle, sheep, goats, pigs)
• vegetable
• enzymatic microbial
• recombinant

It is a complex of enzymes present in the stomach of ruminants and is extracted mainly from weaned calves.

The vegetable rennet is extracted from plants such as the artichoke (1), fig, wild thistle or flowers (Silybum marianum).

The rennet of microbial origin is obtained from microbes such as Aspergillus Oryzae or Endothia parasitica. This type of rennet contains low levels of protease and can give a bitter taste. To obtain a cheap rennet, molds can be used (Rhizomucor miehei).

The recombinant rennet is obtained from microorganisms containing the Bos Taurus gene and has the characteristic low cost.

It is used, coagulated, for the preparation of cheeses and other dairy products.

The use of animal rennet is not accepted by some religions such as Judaism and Islam and by vegetarians and vegans.

Rennet studies

References______________________________________________

(1) Chazarra S, Sidrach L, Lopez-Molina D, Rodriguez-Lopez JN. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. Int Dairy J. 2007;17:1393–1400.