Overview of Coagulant Types

By: Bill Rufenacht | Technical Specialist, Dairy Connection Inc.

Below is a broad overview of the various “families” of coagulants used in cheesemaking. To learn more about how coagulants work, check out Dairy Connection’s learning portal, ConnectU.

Microbial

These coagulants contain enzymes produced by fungi via a fermentation that are different from animal enzymes.

The two microbial products Dairy Connection currently stocks are Marzyme Supreme DS^® and Marzyme XT 850 PF^®, which are both produced via fermentation of purified culture of the fungus Rhizomucor miehei.

Product: Marzyme Supreme DS^® (aka Supreme)

• IMCU/ml: range 703-738
• Primary characteristics: Double strength, microbial, kosher, suitable for vegetarian, non-GMO, usually suitable for organic (varies by accrediting organization)
• Contains: Water, sodium chloride, protease (origin Rhizomucor miehei), sodium benzoate
• Typical usage rate (general guideline, varies): 1.0-1.5 oz/1000 lbs milk
• Relative cost-in-use for many cheese types: $$$$$$$$$$
• Considerations: Suitable for use in vegetarian, kosher, and/or (often) organic products. Some contend that microbial-derived coagulants may cause some bitterness in aged cheeses. Generally a good choice for many cheese varieties.

Product: Marzyme XT 850 PF^® (aka PF 55)

• IMCU/ml: range 850-898
• Primary characteristics: Double strength+, preservative-free, microbial, kosher, suitable for vegetarian, non-GMO, suitable for organic
• Contains: Water, sodium chloride, protease (origin Rhizomucor miehei)
• Typical usage rate (general guideline, varies): 0.75-1.0 oz/1000 lbs milk
• Relative cost-in-use for many cheese types: $$$$$$$$$$
• Considerations: Suitable for use in vegetarian, kosher, and/or organic products (check with your certifying body). Microbial-derived coagulants may cause some bitterness in aged cheeses. Very cost-effective and generally a good choice for many cheese varieties.

Vegetable

This enzyme is usually produced from the flowers of the cardoon thistle. Its use is uncommon in the US. It is quite proteolytic and causes cheese to break down quickly. This coagulant can produce bitter notes, which may be expected and desirable in the cheese in which it is used.

At this time, Dairy Connection does not stock any coagulants of this type.

Animal

Veal or calf rennet is the most common animal coagulant used in the US. It is derived from the fourth stomach (abomasum) of nursing calves. It contains about 90-95% chymosin and a small percentage of pepsin. Other rennets are produced from different mammals (camel, kids, lambs, piglets) although their use is limited in the US.

The animal rennet currently stocked by Dairy Connection is Carlina L 300/93 Calf Rennet.

Product: Carlina L 300/93 (aka Calf Rennet 300)

• IMCU/ml: range 300-312 (93% chymosin +/- 5 and 7% pepsin +/- 5)
• Primary characteristics: Single strength, not kosher, not vegetarian, non-GMO, suitable for organic (check with your certifying body).
• Contains: Water, rennet extract, sodium chloride, sodium benzoate, sodium salt of parahydroxybenzoic ethylic ester, sodium salt of parahydroxybenzoic methyl ester
• Typical usage rate (general guideline, varies): 2.0-3.0 oz/1000 lbs milk
• Relative cost-in-use for many cheese types: $$$$$$$$$$
• Considerations: Most expensive option by far (cost-in-use approx.10-16 times more than other coagulant types). “Traditional” coagulant for cheesemaking. The pepsin component in veal rennet may create desirable flavors and aromas in aged cheeses. This coagulant may result in superior body in mild cheeses like brick and muenster, keeping cheese firmer for a longer period. Not kosher. Suitable for organic applications (check with your certifying body). Shorter shelf life than other types of coagulants. Supply availability has been occasionally unstable in recent years.

Fermentation-Produced Chymosin

This coagulant is 100% chymosin produced by yeast resulting from a fermentation process. Most of the cheese in the US is produced using this type of coagulant.

Regarding Fermentation-Produced Chymosin (FPC)

We have received several inquiries about Fermentation-Produced Chymosin coagulants (FPCs). An article circulating references Pfizer and the manufacture of this category of coagulants. Pfizer no longer produces them, but pioneered their production. ChyMax^® is an FPC coagulant produced via this process by Chr. Hansen (now Novonesis). ChyMax^® contains water, sodium chloride (salt), sodium benzoate (< 1% as a preservative), and chymosin. Chymosin makes up the majority of the enzymes present in animal rennet. Veal or calf rennet also contains a small percentage of another enzyme, pepsin. Chymosin participates in cheesemaking by cleaving casein (one of the proteins present in milk), which allows the formation of a gel or coagulum. FPCs have been widely utilized in the cheese industry since the 1990s and are used in a large percentage of the cheese produced in the United States.

FPCs are manufactured using a host microorganism (a yeast) which has been genetically modified to produce chymosin. After fermentation, the host microorganism is completely removed, leaving pure chymosin in the final product. Producers therefore claim ChyMax^® does not contain any genetically modified material and as a result does not require GMO labeling. Since genetically modified organisms are used in producing these coagulants, they will not meet the USDA Organic Standard for use in organic cheese production.

Product: ChyMax Extra^® (aka Star)

• IMCU/ml: range 600-630
• Primary characteristics: Double strength, fermentation-produced chymosin (FPC), kosher, suitable for vegetarian. Very cost-effective. Holds non-GMO status but since enzyme originally derived from a GMO source, not accepted by all certifying bodies. Will not meet the USDA Organic Standard for use in organic cheese production.
• Contains: Water, sodium chloride, sodium benzoate, chymosin
• Typical usage rate (general guideline, varies): 1.0-1.5 oz/1000 lbs milk
• Relative cost in use for many cheese types: $$$$$$$$$$
• Considerations: Suitable for use in vegetarian, kosher. Consistent performance. No bitterness with aged cheese applications. “Gray area” GMO status -- consult your certifying bodies for GMO and organic guidance.