food products : natural calf rennet

Product and Raw Material Information

Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. Rennet contains a proteolytic enzyme with two active components called chymosin and pepsin. The most specific enzyme known for the purpose of coagulating milk is chymosin, the major constituent of Natural Calf Rennet.
BioRen® Liquid Natural Calf Rennet is an exceptionally pure rennet obtained from the abomasums of milk fed calves, slaughtered at a young age.

Manufacture of BioRen® Liquid Natural Calf Rennet

Today, the Hundsbichler Company supplies more than 80% of the natural rennet used in Austria. Its products are exported to Switzerland, Italy, France, Germany, Netherlands, Greece, Cyprus, Syria, Slovenia, the Czech Republic, Turkey, Canada and many other countries, wherever top-quality cheeses are required, first-class natural rennet by Hundsbichler may be in demand. When the number of natural rennet manufacturers falls almost every year, Hundsbichler presents itself as an internationally recognized and esteemed partner to cheese-making enterprises. It was established in 1947 by Josef Hundsbichler where Rennet production in Europe at the time was dominated by a few major operators.

 

QUALITY CHECK of the all raw material components - AQUEOUS EXTRACTION OF CALF VELLS- FILTRATION - ACTIVATION OF THE ENZYMES- PURIFICATION -  KONZENTRATION -  STABILISATION- STANDARDISATION -BACTERIOLOGICAL FILTRATION- QUALITY CLEARANCE-CONTROLS ON THE FINAL PRODUCT- PACKING

Coagulation Process

The coagulation of milk is the essential first step in the production of most cheese varieties. Initiated by enzyme catalysed hydrolysis of kappa casein, casein micelle solubility is reduced and coagulation results. To achieve high cheese quality and yield, coagulant activity must be limited to kappa casein hydrolysis alone. Broad spectrum proteolytic activity can cause serious cheese quality defects, including bitter flavours and weak body. The most specific enzyme known for the purpose of coagulating milk is chymosin, the major constituent of Natural Calf Rennet.

There is a definite trend to the use of higher chymosin rennets because cheese makers want consistent performance as well as high cheese yields and clean flavours. BioRen® Liquid Natural Calf Rennet sets the standard guaranteed above 95% chymosin. Rennet consists of two active components, chymosin (sometimes referred to as rennin) and pepsin. These two components are the enzymes which are secreted into the stomach of the animals. In the new-born calf chymosin predominates in the secretions (95% chymosin / 5% pepsin). As the animal ages, or its diet changes front milk to grass, these secretions change and at about nine months of age the secretions have reversed (10% chymosin / 90% pepsin). Of the two enzymes, chymosin is the preferred enzyme for cheesemaking as it is more specific in its action on the milk proteins. Slight fractions of Pepsin in the rennet are desired for the development of the typical flavor and taste profiles of our traditional cheeses through specific proteolysis.

Action of Rennet

Handling of Rennet

Rennet is an enzyme preparation, an enzyme being a protein. Being a complex organic substance it is very susceptible to the way it in stored and handled.

STORAGE - Rennet should be stored refrigerated (4ºC) away from direct sunlight to preserve maximum activity (Ultra-violet rays in sunlight destroy the rennet activity).

RENNET USE - Where rennet is being diluted prior to use this should be done with clean cold, chlorine free water. Chlorine is a strong oxidizing agent and rapidly destroys the enzymes.

 

Factors affecting Coagulation

Coagulation of milk is affected by a number of factors:

CONCENTRATION of rennet - increasing the amount of rennet reduces the coagulation time.

TEMPERATURE of milk - increasing the temperature of the milk reduces the coagulation time. However, rennet is inactivated above temperatures of about 40ºC

ACIDITY/pH - the lower the pH of the milk at the time of renneting the faster the coagulation time.

MILK COMPOSITION - eg calcium content or casein levels. Towards the end of the season calcium levels in the milk tend to decline resulting in poor coagulation. In such cases the addition of calcium chloride to the milk improves the set.

MILK QUALITY - poor quality milk with high bug counts may result in poor sets due to microbial attack on the proteins.

HEAT TREATMENT - excessive heat treatment results in a weak curd structure (UHT milk may not gel at all when treated with rennet). Normal pasteurization does not significantly affect the coagulation properties of milk.

Presentation Units and Shelf Life

Product Name	Packaging Unit	Packaging Type	Shelf Life	Storage Conditions
BioRen® 85L150 - Liquid Rennet	25 litre	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.
BioRen® 85L175 - Liquid Rennet	25 litre	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.
BioRen® 50L150 - Liquid Rennet	25 litre	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.
BioRen® 97P100 - Premium Powder Rennet	2 kg	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.
BioRen® 80PS150 - Liquid Rennet Paste Semi-Piccante (Sheep)	10 kg	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.
BioRen® 80PP150 - Liquid Rennet Paste Semi-Piccante (Goat)	10 kg	High Density Food Grade plastic containers	12 months	Store in a cool dark place. The ideal storage temperature is 3 to 7°C.

Please contact us at 0 232 463 1740 to be provided for the documents you might need such as Halal, Kosher, HACCP, NON GMO Statement, Allergen Statement, MSDS, Specification Sheet, Certificate of Analysis, Health Certificate, ISO 9001:2000 and ISO 22000:2005.