How does FPC compare to mammalian rennet?

How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?

cheese-making

Best Answer

it’s also known as recombinant chymosin. Per wikipedia:

FPC contains the identical chymosin as the animal source, but produced in a more efficient way.

Since it’s essentially produced by the same genes, the molecular structures of both products should be identical, thus the results.

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Quick Answer about "How does FPC compare to mammalian rennet?"

FPC is chymosin B, so it is purer than animal rennet, which contains a multitude of proteins. FPC provides several benefits to the cheese producer compared with animal or microbial rennet: higher production yield, better curd texture, and reduced bitterness.

Is essence of rennet the same as rennet?

Rennet is made from animal products, but this says it's safe even for vegans so it can't be rennet. The "essence of" is a fudge. The ingredients list is: Water, Salt, Preservative: Sodium Benzoate (E211), Enzyme.

What is animal rennet made of?

Animal rennet is an enzyme obtained from the fourth stomach of an unweaned calf (this can include veal calves, or even lamb and kid) but is nowadays available in a liquid form (though some still traditional producers \u2013 e.g. Beaufort \u2013 still use strips of dried stomach).

What microorganisms are currently used to manufacture rennet?

Microorganisms such as R. pusillus, R. miehei, A. oryzae, and Irpex lactis are widely used for the production of rennet in cheese making (Bailey and Siika-Aho, 1988; Escobar and Barnett, 1993; Neelakantan et al., 1999).

Does rennet separate curds and whey?

Rennet is a complex of enzymes produced in any mammalian stomach, and is often used in the production of cheese. Rennet contains many enzymes, including aproteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey).

Different types of Rennet

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