Microbial Coagulating Enzyme
Also known as: microbial enzyme, microbial
Microbial milk-coagulating enzymes are processing aids, not residual ingredients in significant amounts. Several are FDA GRAS (e.g., aspartic proteinase from Endothia parasitica, fermentation-produced chymosin from K.
What it is
Milk-clotting enzyme (chymosin or aspartic protease) produced by microbial fermentation (typically Aspergillus, Mucor, Rhizomucor species, or genetically engineered Kluyveromyces lactis or E. coli expressing chymosin).
Coagulates milk casein during cheese making, replacing animal rennet.
What regulators actually say
"Rennet (animal-derived) and chymosin preparation (fermentation-derived). Rennet... and chymosin preparation... derived from Escherichia coli K-12, Kluyveromyces marxianus var. lactis, or Aspergillus niger var. awamori containing the gene for bovine prochymosin... GRAS for use as a clotting agent (coagulant) in the manufacture of cheese..."
Regulatory status
United States — FDA
Multiple microbial coagulants GRAS under 21 CFR 184 (e.g., 184.1685 rennet/chymosin from K. lactis).
European Union — EFSA
Authorized as processing aid in cheese-making.
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