Calf rennet has traditionally been the enzyme of choice in cheesemaking.
Potter said that approximately 70 percent of all cheese is produced with FPC, while approximately 25 percent is made with microbial coagulants and the remaining 5 percent is made from calf rennet.
Of all the types of rennet, FPC most closely performs like calf rennet in cheesemaking because of similarities in chemical action and structure.
FPC costs more than microbial rennet but less than calf rennet.
DOES USDA CERTIFIED ORGANIC CHEESE CONTAIN ANIMAL RENNET?
We wondered if we could make an analogous claim about USDA certified organic cheeses with respect to animal rennet, i.e., that animal rennet is never used in organic cheeses.
It is the presence of a very small quantity of non-organic rennet (and, in some cases, non-organic processing aids and/or preservatives) that leave the cheesemakers unable to claim that their cheeses are 100 percent "USDA Certified Organic." This is true whether the rennet is animal or microbially derived.
Many cheesemakers label this enzyme as 'vegetable rennet.' According to the WCDR, calling fungal-derived rennet 'vegetable rennet' is a misnomer, but it is still very commonly labeled this way.
Organic Valley, for example, uses microbial rennet and animal-derived lipase in its Romano cheese and Blue Cheese Crumbles.
According to the enzyme companies, it appears that very little calf rennet (less than 5 percent) is used anymore in the United States.
Modeling milk clotting activity in the continuous production of microbial rennet from Mucor miehei.
natto, Rhizopus oligosporus and rennet (mean [+ or -] SD; n = 3) Treatment Time (s) Viscosity (cps) Rennet 170 [+ or -] 33 11,835 [+ or -] 1,038 Enzyme from Rhizopus 201 [+ or -] 7 7,307 [+ or -] 82 oligosporus Enzyme from B.