Natural rennet versus microbial rennet substitutes
For many years, we at Hundsbichler have made detailed studies with actual investigations and publications on the subject of microbial rennet substitutes ("Microbial-rennet").
In that process, we have found that there were ever-recurring scientific tests proving the disadvantages of microbial rennet substitutes. But even on the Internet, many of these tests have been lost or have "disappeared". Or perhaps, they are being deliberately concealed.
High differences in yield found
In 2005, and in collaboration with noted institutes such as BAM Rotholz or MUVA Kempten, we began more accurate tests on "natural rennet versus rennet substitutes". In this process, we arrived at results which initially seemed, even to us, incredible. During renneting, the natural rennet brings higher yield values in ranges up to well over 1%. In all available publications, we have also repeatedly received confirmation of these values.
Reaction of cheese makers somewhat reserved!
However, discussions with many cheese makers have shown to us that these differences in yield are hardly taken into consideration in practice. However, we have also found some businesses where these differences have been recognised, and the cheese-makers continue to use natural rennet exclusively. So, these enterprises have profited from this knowledge.
TU Dresden undertakes the scientific work regarding rennet and rennet substitutes
It was always clear to us that the topic of yield losses by application of microbial rennet substitutes is a very explosive issue and consequently, it must be assessed from a scientifically and economically neutral point of view. As an independent partner for these investigations, the Technical University of Dresden offered its cooperation along with the Department of Food and Biochemical Engineering – Principal Investigator Prof. Dr. Harald Rohm.
Even in the past, TU Dresden had an excellent reputation regarding studies and publications about the dairy sector and as a result, it is in possession of the required equipment and know-how in the area of food enzymes.