Microbial Coagulant

Microbial coagulants are enzymes used to curdle milk, a process essential for cheesemaking. They are produced by specific strains of non-genetically modified microorganisms, such as fungi or bacteria, through fermentation processes. These enzymes break down milk proteins, causing them to clump together and form a curd.

Microbial coagulants are primarily used in the production of cheese and other dairy products to initiate the curdling process. They allow cheesemakers to create a solid curd from milk, which is then separated from the whey to form cheese. They are a common alternative to animal-derived rennet in products like Camembert, mozzarella, and various stuffed pastas.

Microbial coagulants are authorised food additives in Great Britain and listed on the Register of Food Additive Authorisations. They are generally considered safe and are evaluated by regulatory bodies like EFSA. They are widely used in food production and are not associated with significant health controversies when used as permitted.