Microbial coagulating enzyme

Microbial coagulating enzymes are proteins derived from microorganisms, such as fungi or bacteria, that are used to coagulate milk proteins, a process essential for cheesemaking. They are produced through fermentation processes, where selected microbial strains are cultured under controlled conditions to yield the desired enzymes.

These enzymes are primarily used in the dairy industry as a rennet substitute to coagulate milk, forming the curd necessary for cheese production. They are widely employed in the manufacture of various cheeses, including mozzarella, cheddar, and other hard and semi-hard varieties, offering a consistent and reliable alternative to traditional animal rennets.

Microbial coagulating enzymes are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They are generally regarded as safe when used as intended in food production. European food safety authorities, such as EFSA, have evaluated enzymes used as processing aids, and they do not typically require an E-number as they are considered processing aids rather than ingredients. No significant health concerns have been identified with their use at typical levels in food.