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Rennet is the set of enzymes that are produced in the stomachs of ruminants. Chymosin, the most common enzyme found in rennet, it catalyzes the hydrolysis of caseins, the proteins that are responsible for milk’s liquid form. By breaking down the proteins, chymosin helps form milk curds which is an essential step in the production of cheese.
Lipase, is an enzyme found in kids, calves and lambs, that is often used to catalyze the hydrolysis of fats found in cheese curds. The hydrolysis reactions of short-chain fatty acids is what gives many cheeses their distinctive flavor profiles.
(Phillips, 2019)
Rennet is a liquid that comes from the fourth stomach or abomasa of young ruminants, such as calves, kids or lambs. ‘Bovine rennet’ comes from the abomasum of adult cows, goats and sheep. It is used to break down the protiens in milk. Chymosin can also be obtained from plants and bacteria, however this cannot be used to produce to harder cheeses. Due to limited supplies of Chymosin derived from ruminants, “Bioengineered chymosin may be involved in the production of up to 70% of cheese products (Phillips, 2019).”
(FDA, 2018)
Lipases used in cheese making are found in the gastric juices of young ruminants and the pancreatic glands of cows and pigs where it is used to break down fats in to smaller compounds for digestion. Lipases are also subject to the same modifications that chymosin is, using recombination of animal genes to rapidly produce microbial lipases. Lipases, that do not originate from animals, can also be derived from yeast, bacteria and fungi. However these plant lipases are favored for cheese production because it does not produce the same flavors that animal produced lipases.
(Yacoubou, 2013)
Rennet from some ruminants have been manipulated and expressed using different microbial hosts. These modifications allow for optimal clotting at specific temperatures which improves the quality of the cheese produced as well as aids in streamlining the production process. An example of this is the cloning of the chymosin from lambs which is modified to become Escherichia coli, which produces cheese that is very similar to cow-rennet-produced cheese.
(Nuñez, 2016)
The production of Chymosin is regulated by regulation of the products that are used to produce it. All products that are involved in the production of chymosin from rennet. There are also specifications that decide what can be considered rennet and therefore what can used in cheese production.
(FDA, 2018)
There are many careers involved involved in the production of cheese. The cowboys (farmers) that raise the cattle, kids, lambs and goats from which milk and rennet is obtained from. The individuals who transport the milk to processing factories. Those involved in the production of the cheese itself. The biologists responsible for the modification of chymosin into a microbial.