Microbial rennet (Cheese rennet alternative)
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 side products of the mold growth. At the present state of scientific research, governmental food safety organizations such as the EFSA deny QPS (Qualified Presumption of Safety) status to enzymes produced especially by these molds.
The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods.[1] These so-called "microbial rennets" are suitable for vegetarians, provided no animal-based alimentation was used during the production. (Aternative to cheese rennet )
history-of-rennet.
