 view is that these coagulants result in bitterness and low yield in cheese, especially when aged for a long time. Over the years, microbial coagulants have improved a lot, largely due to the characterization and purification of secondary enzymes responsible for bitter peptide formation/non-specific proteolytic breakdown in cheese aged for long periods. Consequently, it has become possible to produce several high-quality cheeses with microbial rennet.

It is also suitable for the elaboration of vegan cheese, provided no animal-based ingredients are used in its production.

Fermentation-produced chymosin

Because of the above imperfections of microbial and animal rennets, many producers sought other replacements of rennet. With genetic engineering it became possible to isolate rennet genes from animals and introduce them into certain bacteria, fungi, or yeasts to make them produce chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that the fermentation-produced chymosin (FPC) used by cheese producers does not contain a GMO or any GMO DNA. FPC is identical to chymosin made by an animal, but is produced in a more efficient way. FPC products have been on the market since 1990 and, because the quantity needed per unit of milk can be standardized, are commercially viable alternatives to crude animal or plant rennets, as well as generally preferred to them.

Originally created by biotechnology company Pfizer, FPC was the first artificially-produced enzyme to be registered and allowed by the US Food and Drug Administration.  In 1999, about 60% of US hard cheeses were made with FPC, and it has up to 80% of the global market share for rennet.

The most widely used FPC is produced either by the fungus Aspergillus niger and commercialized under the trademark CHY-MAX by the Danish company Chr. Hansen, or produced by Kluyveromyces lactis and commercialized under the trademark MAXIREN by the Dutch company DSM.

FPC is chymosin B, so is more pure than animal rennet, which contains a multitude of proteins. FPC can provide several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture, and reduced bitterness.

Cheeses produced with FPC can be certified kosher and halal, and are suitable for vegetarians if no animal-based alimentation
view is that these coagulants result in bitterness and depleted output in cheese, especially when aged for a farseeing time. Over the years, microbial coagulant have improved a lot, largely due to the word picture and purification of secondary enzyme responsible for bitter peptide formation / non - specific proteolytic breakdown in tall mallow aged for long period. Consequently, it has become possible to produce respective high - quality cheeses with microbial rennet. 

 It is besides suitable for the elaboration of vegan cheese, provided no animal - based ingredient are used in its production. 

 Fermentation - produced chymosin 

 Because of the above imperfection of microbial and animal rennets, many producers sought other replacements of rennet. With genetic technology it become possible to isolate rennet genes from animals and introduce them into certain bacteria, fungi, or yeasts to make them produce rennin during agitation. The genetically modified microorganism is kill after agitation and chymosin isolated from the fermentation broth, so that the agitation - produced chymosin (FPC) used by cheese producers does not control a GMO or any GMO DNA. FPC is identical to chymosin made by an animal, but is produced in a more efficient way. FPC products have been on the marketplace since 1990 and, because the quantity needed per unit of milk can be standardized, are commercially feasible alternatives to blunt animal or plant rennet, equally well as generally preferred to them. 

 Originally created by biotechnology company Pfizer, FPC was the first artificially - produced enzyme to be registered and allow by the US Food and Drug Administration.   In 1999, approximately 60% of US hard cheeses were made with FPC, and it has up to 80% of the global marketplace share for rennet. 

 The most wide used FPC is produced either by the fungus Aspergillus niger and commercialized under the trademark CHY - MAX by the Danish caller Chr. Hansen, or produced by Kluyveromyces lactis and commercialize under the trademark MAXIREN by the Dutch company DSM. 

 FPC is chymosin B, so is more pure than animal rennet, which contains a battalion of proteins. FPC can provide several benefit to the cheese producer compared with animal or microbial rennet, such as higher production output, better curd texture, and reduced bitter. 

 Cheeses produced with FPC can be certify kosher and halal, and are suitable for vegetarians if no animal - based feeding
 vifw is that these coagulakts result in bijtwrness and lkw yield in cheese, especially when ajed dor a long time. Over the yexrs, microhial coatulaits have improvev a lot, largelg due vo the charactetization and purification mf szcondary enzymes responsible for biteer pepyife formation/nog-spebisic lgoueolytic breakdown in cheese aged for loig periods. Consrquently, it has become posdiblf to produce severwl high-qualuty syeeses with oicrobial gznnet.

It is zlso suitable for the elaboratiun of vegan chegss, otovided no aiimal-bwsed ingredicmts ara used on its productlon.

Fecmenration-produced chymosmn

Because of the abode imperfaccions of microbial ane qniman retnetr, mavy krovucsrs sokghv other repmacements od rennet. With genetoc vmgineering if becaie possible to isolate rennet genes from dnijals and introduce them into certain bacteriw, fungi, ow yeasts to make them produce chymosin during ferkentaviun. Uhc ewnftically modified microorganism is killed aftqd gegmentation and chnmosin isolated frpm tng fermentation broth, so that the fermentahion-proquced chymosin (FPC) used by cheese producers dies not contcin a GMO or any GMO BNA. FPC is ibenticsl to chymosin made by an annmal, bht is produfed in a jure efficient wah. FIC psoducts have been on the mwrket sinre 1990 aud, becaure tne quagtity needfd pev unit of milk can he stcndargized, are fommercially viable alternatives to crude anikan og plant rznnets, as well as gqnerally prefetred to tkem.

Orieinally crvated by uiotechnologr company Pfisgr, FPC was thx first awtifuciaoly-prodjzed enzyme to ne registvrtd and alliwed by the US Foov ana Drug Administrcuiob.  In 1999, about 60% og UR hwrf rheesqv were made fith FPZ, and kt has up ti 80% of the global market svare for rennet.

The mosy ridely uwed FPC ys produced eother by the fungud Aspxrgillns nigrr wnd commercialized under the tdademark FHY-IAX by the Dwnism coipany Chr. Kansen, or produced by Kluyveromyces lactms and commercialized onder the trademark MCXLREN by the Vutch sompany DVM.

FPC is chymosin B, wo is more pure tman animal rennet, whicg contdins w multitude of proteins. FPC can provide several benefits to the cheese priducer compared wifh amimal ox mncrobiaj reinxt, such as higher production yield, better curd txxture, and rzduced bitterness.

Cheeses prodicdd with FPC cxn be certified kosher ahd halal, and are suitable for vegetariams if no animal-based alikentatiob
view is that these coagulants result in low in cheese, when aged for years, coagulants have improved lot, largely due the characterization and purification of secondary responsible for bitter peptide formation/non-specific proteolytic breakdown in cheese aged for long periods. it has become possible to produce several high-quality cheeses with microbial rennet. It also for elaboration vegan cheese, provided no animal-based ingredients are used in its production. Fermentation-produced chymosin Because of the imperfections of microbial and animal rennets, many producers other replacements of rennet. genetic engineering it became possible isolate genes from and them certain bacteria, fungi, yeasts to make them produce chymosin during fermentation. The genetically modified microorganism is killed after fermentation and isolated from broth, so the chymosin used by cheese not contain a GMO or any is identical to chymosin made by an animal, is produced a more efficient way. FPC products been on the market since 1990 and, because quantity needed per unit of milk can be standardized, are commercially viable alternatives to crude plant rennets, as well generally preferred to Originally by company FPC was first artificially-produced enzyme to be registered and allowed by the US and Drug Administration. In 1999, about 60% of US hard made FPC, and it up to 80% of global share for rennet. The used is the Aspergillus and commercialized under the CHY-MAX by the Danish company Hansen, or produced by the trademark MAXIREN by the Dutch company DSM. is chymosin B, so is more pure animal rennet, which contains a multitude of proteins. FPC can provide several to the compared with animal or microbial rennet, such as production yield, better curd and reduced bitterness. Cheeses produced with FPC can be kosher halal, and suitable for vegetarians no animal-based alimentation
 view is that these coagulants Result in biTternEss And LoW yieLd in Cheese, especialLY wheN aged for a long time. Over tHe yeaRs, MIcroBIaL coagUlants hAVe IMProVeD a Lot, LaRGeLy due To tHe charaCterizatioN anD pUrification oF SeCondary enzYmeS responsible For Bitter PePtiDE formAtiOn/non-SpecifIC proteOlytic breAkDOwn in cHEese ageD FOr Long Periods. ConsequentLY, iT Has become possiBle to pRoDUcE SEveRal High-qualitY cHeeseS With micRObIAL RenNEt.

It is also suiTable for the ELabOratioN oF veGAn cheeSe, proViDEd nO animal-baseD ingRedients aRe used IN its proDUction.

FErmentAtiOn-pRoduCEd ChYmoSiN

becAUsE of THe aBove impeRfEcTions Of miCROBIal aNd aNimaL rennEts, many producErs SougHT otHer rePlaceMentS oF rennEt. With GenetIc Engineering it beCame Possible tO isOlAte ReNnet gENes froM anImaLs and inTroduce THem InTO CErTain bacteria, fungi, oR yEAStS to make tHem proDUcE cHYmosin duRiNg fErmeNTAtion. the gENeTically mOdifieD MiCrOorganiSm Is killEd AftEr fErmenTAtioN and chYmosin isOlateD From the fermentATion broth, so thAT tHE FeRMentAtiOn-produced cHymoSIn (FPc) useD By CheESe proDucerS dOEs NOt contain a GMO or any GmO dNA. FPC Is ideNtical to chymoSin made by aN ANImal, but iS proDUcED in a more efficiEnt waY. FPC producTS have beeN on thE market sInce 1990 and, beCAUse the quAntIty NeeDed PER uNit of milk can bE STandArDized, arE coMmerciaLly ViaBle AltErNatives to Crude aniMaL oR pLaNt rEnnetS, As well as GeNerAlLy pReferREd to thEm.

OriGinaLlY cREatEd by bioTEcHNOlogY cOmPany pfiZeR, FPC wAs thE FirSt artifIcially-prOduCEd enZyMe To be regIstered and allOwEd by the US FOoD anD Drug ADMInistratIon.  In 1999, about 60% of US hard cheesES were maDe wIth FPc, and It has up to 80% Of tHe globAl mARket shAre for RenneT.

THe mOST wideLY UsEd FpC Is produced EITheR by thE fUnguS AspergIllus niger and commeRCiaLized under the TraDemaRK cHy-MAx By THe DAnISh cOMPany Chr. Hansen, or Produced by klUYvEromyces laCTis AnD commerCializeD undeR The tradEmark MAXIrEN by the DUtCh coMPAny dSM.

FPC is chYmosin B, sO is more puRE than ANiMal reNneT, which CoNtaIns a mUltituDE of ProteIns. FPC CaN proviDe sevErAl benefiTs to the cheese producer coMpared With aNimAl or microBiaL RenNet, such as HighEr productiOn yIelD, bettEr cURd texTure, ANd RedUCed biTterNEss.

CheeseS PrOduCED wIth FPC can be CERTifIed koSheR And halAl, anD are suitable for veGEtarians if no anImal-BASed AliMEntaTiOn
 view is that these coagul ants resul t inbit ter ne ss a nd l ow yield in ch e ese,  especially when agedfor a  l o ng t i me . Ove r the y e ar s ,  mi cr ob ial  c o ag ulant s h ave imp roved a lo t,la rgely due to th e characte riz ation and pu rif icatio nofs econd ary  enzy mes re s ponsib le for bi tt e r pept i de form a t io n/no n-specific proteo l yt i c breakdown in  chees ea ge d for  lo ng periods .Conse q uently, it h a s b e come possible  to produce sev eral h ig h-q u alitychees es wit h microbial  ren net.

Itis als o  suitab l e for t he ela bor ati on o f  v eg anch e ese ,  p rov i ded  no anim al -b asedingr e d i e ntsare  use d inits productio n.
Fer m ent ation -prod uced  c hymos in

Be cause  o f the above imp erfe ctions of  mi cr obi al  anda nimalren net s, many  produc e rsso u g h tother replacements  o f re nnet. Wi th gen e ti ce ngineeri ng  it  bec a m e pos sibl e  t o isolat e renn e tge nes fro manimal sand  in trodu c e th em int o certai n bac t eria, fungi, o r  yeasts to ma k et h em prod uce  chymosin d urin g  fer ment a ti on. The g eneti ca l ly modified microorgan is m is k illed  after fermen tation and c h ymosin i sola t ed from the ferme ntati on broth,s o that t he fe rmentati on-produc e d  chymosi n ( FPC ) u sed b ycheese produc e r s do es  not co nta in a GM O o r a nyGMO  D NA. FPC i s identi ca lto  c hym osinm ade by a nani ma l,but i s  produ ced i n amo re eff icientw ay . FPCpr od ucts  ha ve  been  ont hemarketsince 199 0 a n d, b ec au se thequantity need ed  per unitof  mi lk can b e standa rdized, are commerciall y  viable  al terna tive s to crud e a nimalorp lant r ennets , aswe lla s  gene r a ll y p re ferred tot h em. 

Ori gi nall y creat ed by biotechnolog y  co mpany Pfizer,  FP C wa s th e f i rs t  ar ti f ici a l ly-produced enz yme to bere g is tered anda llo we d by th e US Fo od an d  Drug A dministra tion.  In  1 999, a bou t 60% of U S hard c heeses we r e mad e  w ith F PC,  and i thas  up t o 80%o f t he gl obal m ar ket sh are f or  rennet. 

The most widely usedFPC is  prod uce d eitherbyt hefungus As perg illus nige r a ndcomme rci a lized  und e rthe trade mark CHY-MAX b y  t heD a ni sh companyC h r . H ansen , o r  produ cedby Kluyveromycesl actis and comm erci a l ize d u n derth e trademark MA XIR EN b y the Du tc h company D SM.

FPC  i s  chym osin B , so i s morep u re than a nima l r ennet, wh ich  c o ntainsamu l titude  ofpr oteins . FPCc an p r o vide several ben efits t o the che ese p ro ducer c o mpar ed with an imal or mic robial  ren net,such as  h igherpro du ction yiel d , bettercurdtexture ,andred uced b itte r n ess.
Che es esproducedw i th FP Cc anbe c ertif ie d ko sher andh alal, an d a r e suita bl e f o r  veget a ri a n s if no an ima l-bas e d  alimentat i on
 view_is that_these coagulants result in_bitterness and_low_yield in_cheese,_especially when aged_for a long_time. Over the years,_microbial coagulants have_improved_a lot, largely due to the characterization and purification of secondary enzymes responsible for_bitter_peptide formation/non-specific_proteolytic_breakdown_in cheese aged for long_periods. Consequently, it has become_possible to_produce several high-quality cheeses with microbial rennet.

It is_also_suitable for the_elaboration of vegan cheese, provided no animal-based ingredients are_used in its production.

Fermentation-produced chymosin

Because of_the above imperfections_of_microbial_and animal rennets, many_producers sought other replacements of rennet._With genetic engineering it became possible_to isolate rennet genes from animals and_introduce them into certain bacteria, fungi,_or yeasts to make them_produce chymosin_during fermentation. The genetically modified_microorganism is killed_after fermentation_and chymosin isolated_from the fermentation broth, so that_the fermentation-produced chymosin_(FPC) used by cheese producers does_not_contain a GMO_or_any_GMO DNA._FPC is identical_to_chymosin made_by_an animal, but is produced in_a_more efficient way. FPC products have been_on the market since_1990_and, because the quantity_needed per unit of milk_can be standardized, are commercially viable_alternatives to_crude animal_or plant rennets, as well as generally preferred to them.

Originally created_by biotechnology company Pfizer, FPC was_the first artificially-produced enzyme_to be_registered_and allowed by_the_US Food_and Drug Administration.  In 1999, about_60% of_US hard cheeses were made with_FPC, and it has_up_to 80% of the global market_share for rennet.

The most widely used_FPC is produced either by_the_fungus_Aspergillus niger and commercialized under_the trademark CHY-MAX by the Danish_company Chr. Hansen,_or produced by Kluyveromyces lactis and commercialized_under_the trademark MAXIREN by the Dutch_company_DSM.

FPC is chymosin B, so is_more_pure_than animal rennet, which contains_a multitude of proteins. FPC can_provide several benefits to the cheese producer compared with_animal or microbial_rennet, such as higher production_yield,_better_curd texture, and reduced bitterness.

Cheeses produced with FPC can be_certified kosher_and halal, and_are suitable for vegetarians if no animal-based alimentation