- animal (cattle, sheep, goats, pigs)
- vegetable
- enzymatic microbial
- recombinant
It is a complex of enzymes present in the stomach of ruminants and is extracted mainly from weaned calves.
The vegetable rennet is extracted from plants such as the artichoke (1), fig, wild thistle or flowers (Silybum marianum).
The rennet of microbial origin is obtained from microbes such as Aspergillus Oryzae or Endothia parasitica. This type of rennet contains low levels of protease and can give a bitter taste. To obtain a cheap rennet, molds can be used (Rhizomucor miehei).
The recombinant rennet is obtained from microorganisms containing the Bos Taurus gene and has the characteristic low cost.
It is used, coagulated, for the preparation of cheeses and other dairy products.
The use of animal rennet is not accepted by some religions such as Judaism and Islam and by vegetarians and vegans.
