Ingredient
Microbial rennet
What is Microbial rennet?
Microbial rennet is an enzyme preparation used as a coagulant in cheese-making. It is derived from fungi and bacteria, making it a suitable option for those avoiding animal-based rennet.
This ingredient is primarily used in the production of cheeses as it helps curdle milk and form solid cheese. The health evidence regarding microbial rennet is largely neutral, as it is generally recognized as safe (GRAS) and has a long history of safe use in food production.
When you see microbial rennet on a label, it indicates that the product is likely vegetarian-friendly since this type of rennet does not come from animal sources.
Commonly found in: Cheese, Yogurt, Curdled dairy products, Vegetarian cheeses
Benefits
- Suitable for vegetarian and often vegan diets as it does not involve animal extraction.
Microbial rennet is generally recognized as safe (GRAS) by the FDA for use in food.
Research consistently shows microbial rennet as safe for typical use in food products.
Microbial rennet is not derived from animals, and is typically accepted by vegans.
Scout's take
Microbial rennet is an enzyme used to coagulate milk, forming cheese curds. It is a vegetarian alternative to animal-derived rennet, making it suitable for vegetarians. The use of microbial rennet does not significantly alter the nutritional profile of the cheese.
The case for
Allows for the coagulation of milk, essential in cheese production, and is suitable for vegetarian diets.
from the analysis of VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINEMore from Scout's analyses
Microbial rennet is used as a coagulant in cheese making, derived from microbial sources. It is an alternative to animal rennet and is suitable for vegetarians. This ingredient is widely used in cheese production and is considered safe.
from the analysis of VALBRESO FRENCH SOFT SHEEP MILK CHEESE IN BRINEFound in 2 products
Scan any product to see every ingredient explained — and healthier swaps.
Download on theApp Store GET IT ONGoogle Play