Calf rennet plays an important role in the production of cheese. Rennet was one of the first commercial enzymes used in the food industry. For almost 100 years, it was the only coagulant known to the dairy industry. Rennet has two functions in cheese making. It cleaves kappa casein, which initiates the coagulation of milk and the cheese making process. It also begins the cascade of reactions required to hydrolyse milk proteins and to develop flavour in cheese.

Description, preparation and composition:

Calf rennet is prepared by extraction of the rennet stomachs of calves. These stomachs come from selected calves (maximum 26 weeks old) which only have been fed on milk (or milk products) and have been found suitable for human consumption. The rennet extract is purified by filtration. Following filtration, the rennet is put through a bacterial filter and handled aseptically. The two active components of calf rennet are the enzymes chymosin and pepsin. The ratio between the two depends on the initial quality of the calf stomachs.

Characteristics:

Correlation:  80% chymosin and  20% pepsin.

Application:

Kalase® can be used for the production of any type of cheese. There is no general direction of use for rennet. The activity of calf rennet is strongly influenced by a number of process factors of the cheese production. Moreover the rennet itself has an effect on ripening as it retains some of its original enzymatic activities in the cheese.

Factors, which can influence the coagulation of milk and the ripening of cheese:

 temperature of the cheese milk;

 pH of the cheese milk;

 amount of added rennet;

 amount of added calcium chloride;

 heating temperature of the curd;

 moisture content of the cheese;

 salt content of the cheese;

Quality:

CSK calf rennet is delivered with a high and, moreover, constant quality (due to quality control procedures). Kalase® is carefully checked for its physicochemical and microbiological properties. Strict controls of the production process and standardisation procedures result in an end product that meets more than all the current high demands for quality. ‘CSK food enrichment’ follows the international guidelines and recommendations1. As a member of AMAFE (Association of Manufacturers of natural Animal-derived Food Enzymes), ‘CSK food enrichment’ is in a position to keep up with both present and future international directives and recommendations and can assure our customers a product which always meets the highest standards.

Packaging:

Kalase® is available in:

 one way jerry can of 25 kg

Storage and shelf life:

CSK calf rennet can be stored for 6 months without any loss of activity, provided that it is stored:

in the original (not opened) packaging;

 in a dark place;

 at a temperature between 0°C and 6°C.