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Rennet Information @ a Glance
  • Enzymes are substances that act as a catalyst in living organisms, regulating the rate at which chemical reactions proceed without itself being altered in the process
  • All enzymes contain a protein backbone
  • Rennet, used in the cheese-making process, can come from animal, vegetable, or microbial sources
  • Rennet and bovine rennet are commercial extracts containing the active enzyme rennin, also known as chymosin.
  • Rennet is the aqueous extract prepared from cleaned, frozen, salted, or dried fourth stomachs of calves, kids, or lambs.
  • Bovine rennet is the product from adults of the animals listed above. Both products are called rennet
  • Many microorganisms are known to produce rennet-like proteinases which can substitute the calf rennet. Microorganisms like Rhizomucor pusillus, R. miehei, Endothia parasitica, Aspergillus oryzae, and Irpex lactis are used extensively for rennet production in cheese manufacture
  • Deep-frozen animal stomachs are milled and put into an extracting solution in this solution the enzymes are extracted. The crude rennet extract is then activated by adding acid the enzymes in the stomach are produced in an inactive pre-form and are activated by the stomach acid. After neutralization of the acid, the rennet extract is filtered in several stages and concentrated until reaching the required potency
  • Many plants have coagulating properties. Some examples include fig tree bark, nettles, thistles, mallow, and Creeping Charlie. Rennet from thistle or cynara is used in some traditional cheese production in the Mediterranean
  • The use of rennet, as an exogenous enzyme, in cheese manufacture is the largest single application of enzymes in food processing.
  • India being the highest producer of milk in the world, and consequently the surplus availability of milk in our country has triggered the food and
    dairy industry to convert the liquid milk into value-added products using biochemical and enzymatic processes
About the Product
  • Basics
  • FAQ
  • Animal derived Enzymes
  • Properties
  • Milk clotting protease
  • The art of Cheese making
  • Animal Products
  • Production & Use
  • Solid state & Submerged production
  • Extraction
  • Extraction of camel rennet
  • Rennet coagulation of milk
  • Penicillium citrinum
  • Purification
  • Structure formation processes of milk
  • Aseptic Rennet Coagulation
  • Production by solid sate fermentation
  • Extracting high-value
    pharmaceuticals from co-products
  • Tablets
  • Products
  • Cheese
  • Thistle flower
  • Cynara cardunculus
  • Biotechnology
  • HACCP Plan
  • Rennet action on Milk
  • Commercial Milk clotting enzymes
  • Cheese Coagulants
  • Swiss Cheese Fondue
  • Rennet for Cheese making
  • Caseins and structure forming enzymes
  • DNA Extraction

Project  Information

  • Project Consultants
  • Technology & costing


  • Research Institute


  • Preservation for extraction
  • Stabilized Rennet solution
  • Separating Rennet components
  • Purification
  • Stabilization
  • Thermal destbilization
  • Anti dandruff preparation
  • Egg white substitute
Company / Products
  • Dried Calf stomach Manufacturer
  • Company in Pakistan
  • Netherlands company
  • Italian company
  • Company in Argentina
  • Veal Rennet
Standards & Quality related Information
  • Safety Issues
  • New Zeland product
  • Product Specifications
  • Quality Certificate
  • Kosher
  • Practical investigation
  • Quality control procedure
  • Rennet ability of milk
  • Differences Between Calf and Adult Bovine Rennet

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