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YOTAREN® Microbial Rennet
Premium Milk-Clotting Enzyme for Cheese Production
1. PRODUCT DESCRIPTION
YOTAREN® Microbial Rennet (also known as microbial coagulant) is a highly efficient milk-clotting enzyme derived from the biotechnological fermentation of Rhizomucor miehei. It plays a crucial role in the cheese-making process by coagulating milk, causing it to separate into curds and whey rapidly and consistently.
As a 100% plant-safe and vegetable-origin product, it serves as an ideal vegetarian alternative to traditional animal-based rennet (sourced from calf stomachs). It contains absolutely no animal content, making it universally acceptable for vegetarian, vegan, Halal, and Kosher dietary requirements.
2. KEY BENEFITS & ADVANTAGES
- Consistent Production: Unaffected by seasonal variations or animal diet, ensuring a stable, reliable enzyme source year-round.
- Improved Yield & Texture: Highly effective milk curdling results in higher cheese yields and desirable textures, especially in semi-soft and hard cheeses.
- Enhanced Flavor Profile: The specific proteolytic enzyme chymosin aids in developing consistent, desirable flavors without bitter off-notes.
- Reduced Maturation Time: Accelerates the cheese maturation process compared to traditional rennet, improving production efficiency.
- Vegetarian & Vegan Friendly: Cruelty-free and completely devoid of animal derivatives.
- Allergen-Friendly: Eliminates the risk of allergenic reactions associated with animal proteins.
- Cost-Effective: Offers superior economics and standardization for commercial cheese producers.
- Sustainable: Reduces reliance on animal resources, promoting an ethical approach to dairy processing.
3. PRODUCT FORMS & AVAILABLE ACTIVITIES
YOTAREN® is available in three highly soluble formats to suit different manufacturing setups and dosing systems. We offer customizable enzyme activities ranging from 250 to 20,000 IMCU/ml (or /g).
4. CHEMICAL & PHYSICAL SPECS
5. MICROBIOLOGICAL SPECS
Declarations
Allergens: None. Free from common food allergens.
GMO Status: Non-GMO. Not derived from Genetically Modified Organisms in accordance with Regulation (EC) No 1829/2003 and 1830/2003.
6. CHEESE APPLICATIONS
YOTAREN® is highly versatile and suitable for almost all cheese varieties:
- Hard & Semi-Hard: Cheddar, Swiss, Parmesan, Grana Padano.
- Soft & Creamy: Camembert, Brie, Mozzarella.
- Specialty & Blue: Roquefort, Gorgonzola, Feta, Goat Cheese.
- Plant-Based: Vegan cheeses and Paneer.
7. GENERAL DIRECTIONS FOR USE
Preparation
Warm pasteurized milk to 32-38°C (90-100°F). Dilute the required amount of YOTAREN® in cool, non-chlorinated water.
Coagulation
Slowly add diluted rennet to milk. Stir gently (up-and-down). Let sit undisturbed for 30-60 minutes until a solid curd forms.
Processing
Check for a "clean break". Cut the curd, stir, and cook gently to expel whey. Drain, press, and age according to your specific cheese recipe.
