Calf rennet

Introduction

Calf rennet plays an important role in cheese production. Rennet was one of the first commercially available enzymes used in the food industry.

Rennet performs two functions in cheese making. First, it splits kappa casein from the casein micelle, which triggers milk coagulation and starts the cheese making process. Next, it causes a chain reaction to hydrolyse milk proteins and to develop the flavour of the cheese. With 100 years of practical experience and the advanced knowledge of a proactive research at our disposal, CSK food enrichment is the expert on rennet application in cheese making.

Calf rennet for a stable coagulation process and optimum flavour development

CSK markets a wide range of coagulants under the name Ceska®-lase. Cheese manufacturers who use CSK’s Kalase® are ensured to have a stable coagulation process, excellent flavour development and high cheese yield.

Quality, preparation and composition

Calf rennet is derived from the stomachs of calves. The stomachs are obtained from selected calves. The calves are preferably no older than 26 weeks, they have been exclusively milk fed (or milk products) and approved for human consumption. A filtration process is applied to purify the rennet extract. After filtration, the rennet is put through a
bacteria filter and subjected to an aseptic treatment. Calf rennet contains two active components, the enzymes chymosin and pepsin. The proportion of the two enzymes depends on the age of the calf stomach.

Characteristics and properties

Kalase® is available in different chymosin-pepsin ratios. The standard ration is approximately 80% chymosin and 20% pepsin.

Calf rennet activity is expressed in IMCU/ml (International Milk Clotting Units) according to the IDF standard method 157-2007. Kalase® is available in varying degrees of activity according to the customer’s wishes. The standard activity is 150 IMCU/ml.

Application

Kalase® can be used in the production of many different types of cheese. Calf rennet activity is significantly influenced by a number of process factors during cheese making. In addition, the rennet itself also influences the ripening process as rennet enzymes also remain active to a certain degree in the cheese.

Important factors

The following factors influence milk coagulation and cheese ripening: 

  • temperature of the cheese milk;
  • pH of the cheese milk;
  • amount of rennet added;
  • amount of calcium chloride added;
  • heating temperature of the curds;
  • cheese moisture content;
  • cheese salt content.

 


 Effect of calciumchloride on clotting time

At a coagulation temperature of 30°C and a pH between 6.5 – 6.6, the amount of Kalase® applied usually varies between 15 and 25 ml per 100 litres of cheese milk.

                               Effect of pH on clotting time

Quality

CSK supplies consistently high quality Kalase®, guaranteed by our strict quality control. Kalase® is carefully monitored for physical, chemical and microbiological properties. Strict production process and standardisation procedures result in a finished product that meets every prevailing quality requirement.

CSK follows international guidelines and recommendations1. As a member of the AMAFE (Association of Manufacturers of natural Animalderived Food Enzymes), CSK is always informed of the present and future international guidelines and recommendations. In this way, customers are continuously guaranteed by a product that meets the highest standards.

From 2005 onwards, Kalase® is also available as Halal certified according to HFFIA (HVV).

Packaging sizes
Kalase® is available in:

  • 25 kg jerry cans;
  • ± 1,000 kg plastic containers;
  • ± 1,000 kg stainless steel pressure tanks (reusable).

Storage and shelf life

Kalase® can be kept for 12 months without any loss of activity provided it is stored in the closed original packaging, in a cool and dark place between 0 and 6°C.

Note: rennet shelf life depends on storage temperature. The graph below shows the fluctuation in rennet activity in relation to different storage temperatures during a specific period.

 

Technical assistance

CSK’s technical sales staff members have proven experience using calf rennet to make cheese. For more information, please contact CSK.

 

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.