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Pepsin is one component of natural rennet and is a digestive protease (EC 3.4.23.1) released by the chief cells in the stomach that functions to degrade food proteins into peptides.
The older the calf, the more pepsin and the less chymosin is found in the rennet.
comes from Greek - lysis = dissolution and describes the degradation of proteins. The desired form of proteolysis in cheese production is the specific one that leads to the wanted results on taste and flavour. Unspecific proteolysis is caused by unspecific enzyme action of e. g. microbial rennet
Natural rennet versus microbial rennet substitutes
..."Microbial-rennet" brings quality impairment in cheese and also substantial financial losses for the cheese manufacturer...
Calculate your cheese-yield
"microbial rennet" brings financial losses through yield losses - please use our cheese yield calculator
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