Microbial Rennet

YOTABIO YOTAREN® Microbial Rennet is a milk-clotting enzyme produced through controlled fermentation using Rhizomucor miehei. It provides a non-animal alternative to traditional calf rennet, supporting cheese manufacturers developing products suitable for vegetarian consumers. Yota Bio-Engineering Co., Ltd By acting on milk casein, the enzyme initiates coagulation and curd formation—the foundation of cheese production. It helps manufacturers develop controlled setting, suitable curd firmness and consistent processing performance, with results evaluated in the intended cheese-making system. Yota Bio-Engineering Co., Ltd Applications include Mozzarella, Cheddar, Gouda, Edam, Feta and other selected fresh, semi-hard and hard cheeses. The appropriate grade and dosage should be selected according to milk composition, heat-treatment history, pH, coagulation temperature, desired setting time and cheese variety. Yota Bio-Engineering Co., Ltd Available in liquid, granular and powder formats, YOTAREN® offers options for different handling and dosing systems. High-strength powder grades, including 20,000 IMCU/g, provide a concentrated format for industrial cheese production. Dosage should be calculated from the selected grade’s milk-clotting activity rather than transferred directly between products of different strengths. Yota Bio-Engineering Co., Ltd YOTABIO supports customers with grade selection, evaluation samples, clotting trials, dosage optimisation and technical documentation. Final selection should consider both manufacturing performance and finished-cheese quality throughout storage and ripening. Product composition, certification coverage, permitted use and labelling should be confirmed for the selected grade and destination market.