Rennet

The various opti-ren® rennet varieties are generally suitable for producing all types of cheese. We will be happy to help you decide which opti-ren® to use to achieve the best results in the production of your cheese specialities.

Our natural rennet products are free of microbial substitutes and genetically engineered chymosin.

opti-ren® plus

  • high quality natural rennet
  • from chymosin (activity 92 %) and pepsin (activity 8 %), the curdling enzymes occurring in the calf stomach

opti-ren® premium

  • high quality natural rennet
  • from chymosin (activity 82 %) and pepsin (activity 18 %), the curdling enzymes occurring in the calf stomach

opti-ren® naturale

  • high-quality natural rennet from calf stomach
  • produced in France using traditional methods
  • careful and slow processing of the stomachs leads to an increased yield and improved cheese quality
  • different compositions according to requirements

opti-ren® micro

  • new generation microbial curdling enzyme, natural rennet alternative
  • industrial-scale fermentative production using a special strain of the Rhizomucor miehei fungus
  • suitable for all types of cheese due to its high thermal stability and purity
  • no bitter peptide formation even with longer maturing cheeses
  • no residual activity during further whey processing with conventional technology
  • yield and curdling behaviour very similar to that of natural rennet