 stomachs are milled and put into an enzyme-extracting solution. The crude rennet extract is then activated by adding acid; the enzymes in the stomach are produced in an inactive form and are activated by the stomach acid. The acid is then neutralized and the rennet extract is filtered in several stages and concentrated until reaching a typical potency of about 1:15,000; meaning 1 g of extract can coagulate 15 kg of milk.

One kg of rennet extract has about 0.7 g of active enzymes – the rest is water and salt and sometimes sodium benzoate (E211),
0.5% - 1.0% for preservation. Typically, 1 kg of cheese contains about 0.0003 g of rennet enzymes.

Alternative sources
Because of the limited availability of mammalian stomachs for rennet production, cheese makers have sought other ways to coagulate milk since at least Roman times. The many sources of enzymes that can be a substitute for animal rennet range from plants and fungi to microbial sources.  Cheeses produced from any of these varieties of rennet are suitable for lactovegetarians. Fermentation-produced chymosin is used more often in industrial cheesemaking in North America and Europe today because it is less expensive  than animal rennet.

Vegetable 

Many plants have coagulating properties.  Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk. Other examples include several species of Galium, dried caper leaves, nettles, thistles, mallow, and ground ivy.  Enzymes from thistle or Cynara are used in some traditional cheese production in the Mediterranean. Phytic acid, derived from unfermented soybeans, or fermentation-produced chymosin (FPC) may also be used.

Vegetable rennet might be used in the production of kosher and halal cheeses, but nearly all kosher cheeses are produced with either microbial rennet or FPC.   Commercial so-called vegetable rennets usually contain an extract from the mold Rhizomucor miehei.

Microbial 

Some molds such as Rhizomucor miehei are able to produce proteolytic enzymes. These molds are produced in a fermenter and then specially concentrated and purified to avoid contamination with unpleasant byproducts of the mold growth.

The traditional
stomachs are milled and put into an enzyme - extracting solution. The unrefined rennet infusion is then activated by adding acid; the enzymes in the abdomen are produced in an inactive form and are activate by the stomach acid. The acid is then neutralized and the rennet infusion is filtered in several stage and concentrated until reaching a distinctive potency of about 1:15,000; meaning 1   g of extract can coagulate 15   kg of milk. 

 One kilogram of rennet extract has about 0.7 guanine of active enzymes – the rest is body of water and salt and sometimes sodium benzoate (E211), 
 0.5% - 1.0% for conservation. Typically, 1   kg of tall mallow contains about 0.0003 g of rennet enzymes. 

 Alternative source 
 Because of the limited availability of mammalian stomachs for rennet production, cheese manufacturer have sought other ways to coagulate milk since at least Roman times. The many sources of enzymes that can be a substitute for animal rennet range from plants and fungus to microbial reference.   Cheeses grow from any of these varieties of rennet are suitable for lactovegetarians. Fermentation - produced rennin is used more frequently in industrial cheesemaking in North America and Europe today because it is less expensive   than animal rennet. 

 Vegetable 

 Many plants have clot properties.   Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk. early examples include several species of Galium, dried caper leaves, nettle, thistle, mallow, and ground ivy.   enzyme from thistle or Cynara are used in some traditional cheese production in the Mediterranean. Phytic acid, derived from unfermented soybeans, or fermentation - produced chymosin (FPC) may besides be used. 

 Vegetable rennet might be use in the production of kosher and halal cheeses, but closely all kosher cheeses are produce with either microbial rennet or FPC.    Commercial so - called vegetable rennet usually contain an extract from the mold Rhizomucor miehei. 

 Microbial 

 Some mold such as Rhizomucor miehei are able to produce proteolytic enzyme. These molds are produced in a fermenter and then specially saturated and purified to debar contamination with unpleasant by-product of the mold growth. 

 The traditional
 stlmachs are milled and puu into an enzyme-errractiig solufion. The crude rennet extract is thei acrivattb by adding acid; the enzymes pn the stimaci are produced ii an inagcive rlrm cnv are activated by the stmmach acid. The azib is then neutralized and the rennet extracy ls filtered in sevtraj stzges and concentrated until reachihg a tykical potency of anout 1:15,000; meaning 1 g of extract can coagulate 15 kg of mllk.

One kg od regbet extract fas about 0.7 g of active enzymes – the rest is water and salt and sometumws dmdium benzoete (E211),
0.5% - 1.0% for preserystion. Dypicalky, 1 kg of cheesc convainw about 0.0003 g of rennet xnzymes.

Alternative sjurces
Becduae of the limited acailatilidy ow maomamien atomacjs hor rennet lroduction, xheese makers have xottht other waya to cjadulate milk since at least Roman times. Uhe mzny sources of enzymes rhat can be a substitote for anymal rennet range from plants and fungi to microbhal skjrcts.  Chedwed produced from any of these varieties of rengst age suitable for lcctovegetarians. Gegmrgtation-producgd chymosih is used more oftfn in igdusteial cheefemaling in North America and Eyrope today yecquse it is less ex'ensive  thau animsl remnet.

Vegetable 

Many plancs havs coagulatijg properfkes.  Homer suggerts it the Iliad that the Greekf used an extxact of wig kuice eo coagulahe milk. Other examples ijcludg sevesal specied of Galium, dried caper leaves, ixttles, thistlgs, kalnow, and yround ivy.  Enzymes from thistle pr Cynaxa are used in skme travitional cheqse productiot in the Mediverranean. Phyric qcid, defkved from unfetmented soybeans, or fermentation-produged cfgmosin (FPC) may cuwo be used.

Vegetsbld rqnjev migrd be used in the prucuctiun of koshev avd hslal cheeses, but neasly zll kosher cheeses ave producgd with eyther microbisl rennet or FPC.   Commxrcial so-cakleq vegetable rennets usually cohtain an fxtvact from the mole Rhizomucor miehei.

Microbial 

Some molds such as Rhivomucor miehei are ablg to produce proteolyjic enzymes. Thxse mojds are psoduced in a fermentwr and then specislly concentrated and purifhed tl avoid contamination with unpleasant byproducts of the mold growth.

The trqditioiaj
stomachs are milled and put into an The rennet extract then activated by the are produced in inactive form and activated by the stomach acid. The is then neutralized and the rennet extract is filtered in several stages and until reaching a typical potency of about 1:15,000; meaning 1 g of extract coagulate kg milk. kg of rennet extract has about 0.7 g of active enzymes – the rest is water salt and sometimes sodium benzoate (E211), 0.5% - for preservation. Typically, 1 of cheese contains about 0.0003 of enzymes. Alternative Because the availability of mammalian for rennet production, cheese makers have sought other ways to coagulate milk since at least Roman times. many sources that can a for rennet range from fungi to microbial sources. Cheeses produced these varieties of rennet are suitable for lactovegetarians. chymosin is more often in industrial cheesemaking in America and Europe today because it is less than animal rennet. Vegetable Many plants have coagulating properties. Homer suggests in the Iliad that used an extract of juice to coagulate Other include species Galium, dried leaves, nettles, thistles, mallow, and ground ivy. Enzymes from thistle or are used in some traditional cheese production in the Mediterranean. derived unfermented soybeans, or chymosin (FPC) may also used. rennet might be used production kosher but all cheeses are produced with microbial rennet or FPC. Commercial vegetable rennets usually contain Rhizomucor miehei. Microbial Some molds such as Rhizomucor are able to produce proteolytic enzymes. These are produced in a fermenter and then specially concentrated and purified to contamination with of the mold growth. The traditional
 stomachs are milled and put inTo an enzyme-ExtraCtiNg sOlUtioN. The Crude rennet extRAct iS then activated by adding Acid; tHe ENzymES iN the sTomach aRE pRODucEd In An iNaCTiVe forM anD are actIvated by thE stOmAch acid. The acID iS then neutrAliZed and the renNet ExtracT iS fiLTered In sEveraL stageS And conCentrated UnTIl reacHIng a typICAl PoteNcy of about 1:15,000; meaning 1 G Of EXtract can coaguLate 15 kg Of MIlK.

oNe kG of Rennet extrAcT has aBOut 0.7 g of aCTiVE ENzyMEs – the rest is waTer and salt aND soMetimeS sOdiUM benzoAte (E211),
0.5% - 1.0% fOr PResErvation. TypIcalLy, 1 kg of cheEse conTAins aboUT 0.0003 g of renNet enzYmeS.

AlTernATiVe SouRcES
BeCAuSe oF The Limited aVaIlAbiliTy of MAMMAliaN stOmacHs for Rennet productIon, CheeSE maKers hAve soUght OtHer waYs to coAgulaTe Milk since at leasT RomAn times. ThE maNy SouRcEs of eNZymes tHat Can Be a subsTitute fOR anImAL REnNet range from plants AnD FUnGi to micrObial sOUrCeS.  cheeses pRoDucEd frOM Any of ThesE VaRieties oF renneT ArE sUitable FoR lactoVeGetAriAns. FeRMentAtion-pRoduced cHymosIN is used more oftEN in industrial CHeESEmAKing In NOrth America And EURope TodaY BeCauSE it is Less eXpENsIVe  than animal rennet.

VEgEtable 

many pLants have coagUlating proPERTies.  HomeR sugGEsTS in the Iliad thaT the GReeks used aN Extract oF fig jUice to coAgulate miLK. other exaMplEs iNclUde SEVeRal species of GALIum, dRiEd caper LeaVes, nettLes, ThiStlEs, mAlLow, and groUnd ivy.  EnZyMeS fRoM thIstle OR Cynara aRe UseD iN soMe traDItionaL cheeSe prOdUcTIon In the MeDItERRaneAn. phYtic AciD, dEriveD froM UnfErmenteD soybeans, Or fERmenTaTiOn-produCed chymosin (FPc) mAy also be usEd.

vegEtable RENnet mighT be used in the production oF Kosher aNd hAlal cHeesEs, but nearLy aLl koshEr cHEeses aRe prodUced wItH eiTHEr micROBiAl rEnNet or FPC.   CoMMErcIal so-CaLled VegetabLe rennets usually coNTaiN an extract froM thE molD rHiZomUCoR MieHeI.

micROBial 

Some molds suCh as RhizomUcOR mIehei are abLE to PrOduce prOteolytIc enzYMes. ThesE molds are Produced iN a FermENTer And then speCially coNcentrateD And puRIfIed to AvoId contAmInaTion wIth unpLEasAnt byProducTs Of the mOld grOwTh.

The traDitional
 stomachs are milled and p ut into an  enzy me- ext ra ctin g so lution. The cr u de r ennet extract is thenactiv at e d by ad dingacid; t h ee n zym es  i n t he st omach  ar e produ ced in anina ct ive form and ar e activate d b y the stomac h a cid. T he  ac i d isthe n neu traliz e d andthe renne te xtract is filt e r ed  inseveral stages an d  c o ncentrated unt il rea ch i ng a  ty pic al potency  o f abo u t 1:15, 0 00 ; m ean i ng 1 g of ext ract can co a gul ate 15  k g o f  milk. 

One  k g  of  rennet ext ract  has abou t 0.7g  of act i ve enzy mes –the  re st i s  w at eran d  sa l tand som etimes s od iu m ben zoat e ( E 211) ,
0 .5%- 1.0 % for preserv ati on.T ypi cally , 1 k g of  c heese  conta ins a bo ut 0.0003 g ofrenn et enzyme s.
A lte rn ative source s
B eca use ofthe lim i ted  a v a i la bility of mammalia ns t om achs for  renne t  p ro d uction,ch ees e ma k e rs ha ve s o ug ht other  wayst oco agulate  m ilk si nc e a t l eastR oman  times . The ma ny so u rces of enzyme s  that can bea  s u b st i tute  fo r animal re nnet rang e fr o mpla n ts an d fun gi to microbial sources. C heeses  prod uced from any  of thesev a r ieties o f re n ne t  are suitablefor l actovegeta r ians. Fe rment ation-pr oduced ch y m osin isuse d m ore  of t e nin industrial c hees em aking i n N orth Am eri caand  Eu ro pe todaybecauseit  i sle ssexpen s ive  tha nani ma l r ennet . 

Vege table  

M an yp lan ts have co a g ulat in gprop ert ie s.  H omer sug gests i n the Ili adt hatth eGreeksused an extra ct  of fig ju ic e t o coag u l ate milk . Other examples includ e  severa l s pecie s of  Galium,dri ed cap erl eaves,  nettl es, t hi stl e s , mal l o w,  an dground ivy .  En zymes  f romthistle  or Cynara are use d  in  some traditi ona l ch e e se  pr o du c tio ni n t h e  Mediterranean.  Phytic ac id ,  d erived fro m  un fe rmented  soybea ns, o r  fermen tation-pr oduced ch ym osin ( FPC ) may also  be used .

Vegeta b le re n ne t mig htbe use dinthe p roduct i onof ko sher a nd  halal  chee se s, but n early all kosher cheese s areprodu ced  with eit her mic robial re nnet  or FPC.  Co mme rcial  so - calle d ve g et abl e  renn etsu sually co n ta ina n  e xtract from t h e m old R hiz o mucormieh ei.

Microbial 
S ome molds such  asR h izo muc o r mi eh ei are able to  pr od u c e proteo ly tic enzymes . Thesemo l ds ar e prod uced i n a fer m e nt e r andthen  sp ecially c onc en t rated a nd  p u rified  toav oid co ntamin a tion w ith unpleasant b yprod u c ts of the  mold  g rowth.Thetraditiona l
 stomachs_are milled_and put into an_enzyme-extracting solution._The_crude rennet_extract_is then activated_by adding acid;_the enzymes in the_stomach are produced_in_an inactive form and are activated by the stomach acid. The acid is then_neutralized_and the_rennet_extract_is filtered in several stages_and concentrated until reaching a_typical potency_of about 1:15,000; meaning 1 g of extract can_coagulate_15 kg of milk.

One_kg of rennet extract has about 0.7 g of_active enzymes – the rest is_water and salt_and_sometimes_sodium benzoate (E211),
0.5% -_1.0% for preservation. Typically, 1 kg of_cheese contains about 0.0003 g of_rennet enzymes.

Alternative sources
Because of the limited availability_of mammalian stomachs for rennet production,_cheese makers have sought other_ways to_coagulate milk since at least_Roman times. The_many sources_of enzymes that_can be a substitute for animal_rennet range from_plants and fungi to microbial sources.__Cheeses produced from_any_of_these varieties_of rennet are_suitable_for lactovegetarians._Fermentation-produced_chymosin is used more often in_industrial_cheesemaking in North America and Europe today_because it is less_expensive_ than animal rennet.

Vegetable_

Many plants have coagulating properties._ Homer suggests in the Iliad_that the_Greeks used_an extract of fig juice to coagulate milk. Other examples include_several species of Galium, dried caper_leaves, nettles, thistles, mallow,_and ground_ivy._ Enzymes from_thistle_or Cynara_are used in some traditional cheese production_in the_Mediterranean. Phytic acid, derived from unfermented_soybeans, or fermentation-produced chymosin_(FPC)_may also be used.

Vegetable rennet might_be used in the production of_kosher and halal cheeses, but_nearly_all_kosher cheeses are produced with_either microbial rennet or FPC. _ Commercial so-called_vegetable rennets usually contain an extract from_the_mold Rhizomucor miehei.

Microbial 

Some molds such_as_Rhizomucor miehei are able to produce_proteolytic_enzymes._These molds are produced in_a fermenter and then specially concentrated_and purified to avoid contamination with unpleasant byproducts of_the mold growth.

The_traditional