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microbial rennet

There are some moulds like mucor miehei that have the capability to produce proteolytic enzymes. These moulds are produced in a fermenter and than especially concentrated and purified to avoid contamination with unpleasant side products of the mould growth.


Flavour and taste of cheeses produced with microbial rennets tend towards some bitterness especially if longer maturation is wanted. These so called microbial rennets are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter.