GRAIN RENNET

Rnet^G (granulated rennet) is formed by enzymes (peptidases) that act as coagulants of milk, separating casein from whey. Rennet (both vegetable and animal) contains an enzyme called chymosin or renin, which catalyzes milk clotting.

In cheese making, these enzymes coagulate milk by separating casein from whey, and are essential for making any type of cheese. When rennet is added to milk at a suitable temperature, the enzyme begins to act on the protein (k-casein) and coagulation begins.

Rnet^G is essential for the production of any cheese, and is designed for the comfort and standardization of the process of making curds and cheeses.

Features

Granulated powder presentation.

Applications

In the elaboration of a cheese, there are 5 interdependent aspects to consider:
1. The coagulation temperature: although the milk curdles at 40ºC/104ºF, it is usually happening in a lower range of temperatures (30-35ºC/86-95ºF), although it will always be according to the desired results and the maturation time. (the higher the maturation, the lower the temperature, and in an opposite way, for fresh cheeses, we need high temperatures).
2. The dose of rennet: for a long maturation a dry curd is necessary, which we will obtain through a good synergesis and a higher dose of rennet; on the other hand, for a fresh cheese, where we want more humidity and less synergesis, higher temperature and lower dose of rennet).
3. The coagulation time: for maturation cheeses, shorter time (a margin of between 20 and 45 minutes), for fresh cheeses, longer time (from 45 minutes to 1 hour).
4. The presence of acidity: at a pH of 4.6 the milk curdles by lactic coagulation, obtaining a fragile whey that does not make good synergies. In the presence of acidity, therefore, two factors are key: rennet dosage ratio (it should be enough to ensure enzymatic coagulation, but not too much to avoid having too fast coagulation) and temperature (low, to extend the coagulation time to the maximum and obtain a good result).
5. The presence of calcium: necessary for proper coagulation, to obtain a consistent curd. In excess, it impairs the taste of the cheese.

For the production of cheeses with pasteurized milks, we recommend the use of Calc, which will act in synergy with rennet increasing coagulation, providing acidity and increasing the yield of the cheese.

Curiosities

Traditionally, rennet is extracted from the stomachs of goats, cows and sheep; where it is present for a digestive function (as in the stomach of humans, where it fulfills the function of absorption of milk after ingestion).

More recently, it is extracted from plant or microbial sources that contain the same enzyme (chymosin), responsible for curdling milk through proteolysis (chain breaking by protein action) of milk casein.

Milk coagulation can be obtained in two ways: the incorporation of acids (lactic coagulation) and the incorporation of enzymes (enzymatic coagulation).

In lactic coagulation, milk is acidified to a pH of 4.6 and caseins are separated in the form of a whey, a fragile curd, where calcium has no presence since it is dragged by whey. This type of curd can be based on soft cheeses, since it does not withstand further manipulation or is stable.

In enzymatic coagulation, calcium does have a relevant role. When rennet acts, it destabilizes casein by forming a gel (curd) that retains whey and fat inside. This curd is firm and elastic, flexible and compact and can be the basis of any type of cheese. From this moment, depending on the handling (cutting), the treatment (temperature), the processing (pressing, salting and drainage) and the maturation time we will obtain infinite different types of cheese.