TU Dresden is a distinguished expert for rennet and substitute materials
Professor Dr. Harald Rohm and his team have done an excellent job. Today, the Department of Food and Biochemical Engineering is one of the few institutes in Europe that is capable of analyzing and characterizing rennet and rennet substitutes. They are in possession of the complete know-how regarding dairy farming. Their proximity and good professional contacts with important cheese factories make it possible for all experiments to use fresh milk from daily cheese production or to work directly in those cheese factories. All results are also evaluated and statistically controlled.
BioRen® 80L150 and the latest "Microbial-rennet" from the market leader
The difference between natural rennet and rennet substitutes was determined with Hundsbichler’s 80% chymosin natural rennet (BIOREN® 80L150), and the market-leading newest generation of "microbial rennet". In various preliminary tests, natural rennet and rennet substitutes of other manufacturers have also been tested. And this, especially due to the coagulation kinetics, the rheological properties and the required adjustments on renneting.
Even on a laboratory scale plus 0.74% more dry matter
In the first step, cheese was produced on a laboratory scale (7 litres of cheese-making milk, 4 batches each). Even at this point, a statistically confirmed difference of plus 0.74% on dry matter was revealed (corresponding to around 1.5% cheese mass) as well as plus 0.68% protein, respectively, when natural rennet was used. This extra yield can be proved even in the analysis of the whey by means of analysis of specific amino-nitrogen groups.
Experimental cheese dairy 450 litres with plus 0.50% more dry matter
In the experimental plant of a major cheese dairy nearby, semi hard cheese was produced in 4 batches on a 450 litre scale. The excess yield amounted to plus 0.5% of dry matter corresponding to more than 1% of the cheese weight. Whey tests have confirmed this result.
Camembert production with plus 1.19% more cheese after maturation
In this case, the experimental partner was a Camembert cheese dairy with 372 litre vats (manual procedure, six vats per enzyme type). Within the framework of normal production, a corresponding comparison was performed and the cheese was analyzed after the brine and after maturation. The result: statistically confirmed: 1.19% more cheese in the case of natural rennet.
Semi hard cheese in Casomatic CS with plus 0.55% more cheese
This problem posed at a noted cheese producer (conditional upon the continuous procedure) was a great challenge. Moreover, in this cheese plant, having applied microbial rennet substitutes for many years, all technological measures have been optimized to the application of this special enzyme. The result: plus 0.55% more cheese after renneting of 51,000 litres of milk each upon the use of natural rennet.
Enzyme utilization levels are higher in the case of "Microbial-rennet"
In order to achieve the same coagulation kinetics and cutting time, in the above experiments at BIOREN® 80L150 around 38 IMCU were applied per litre, but in the case of "microbial-rennet", 43 IMCU per litre of milk were required. As a consequence, the enzyme amount utilized for "Microbial-rennet" is around 13.5% higher than in the case of natural rennet. (Results from practice and verified by TU Dresden).