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