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Biotech Microbial Rennet

Cheese making is a prolific industry in the Philippines. For this industry to prosper, the production of quality cheese is vital. Rennet, an enzyme used to coagulate milk in making cheese, comes in different forms. The commonly used rennet is the natural rennet that comes from the fourth stomach of ruminants called abomasum. In order to obtain natural rennet, a ruminant must be slaughtered to get its abomasum. In line with this, the National Institute of Molecular Biology and Biotechnology (BIOTECH-UPLB), in the person of Dr. Susana Mercado, developed the local microbial rennet as a substitute to the abomasum-based rennet. BIOTECH Rennet is an innovative technology that can help cottage industries. BIOTECH Rennet produces more cheese with better texture, sensory qualities, longer shelf life, and is vegetarian-friendly. Additionally, it can be used for all types of cheeses. Produced by DEVC 50 F-3R Batac, Kay Marie de Silva, Christerbert Galang, Jonathan Alexander Herrera, Jedidaiah Joy Lazaro, Maria Lourdes Nevado, Nina Loi Peralta, Patrick

Biotech Microbial Rennet

Musa sp.

What is Biotech Rennet?


BIOTECH Rennet is produced from Rhizopus chinensis fermented in coconut paring meal. The chymosin-like microbial rennet has low proteolytic activity which makes it an ideal milk coagulant. It integrates the use of Bio-Technology techniques and methods by using microorganisms instead of animal parts.

Better texture, taste and nutrient. The cheese produced from BIOTECH Rennet is creamier in texture, firmer and has more nutrients because the rennet compressed most of its nutrient content. Longer shelf life. Cheese produced from BIOTECH Rennet has a longer shelf life of 5 to 14 months. Biotech rennet saves money. Instead of importing commercial rennet, BIOTECH rennet can be used and still produce high quality cheeses. This helps local cheesemakers increase income and improve lives. Safe and sure. BIOTECH Rennet ensures safety since it is not lifted from ruminants abomasum which is easily contaminated by insects. Vegatarian-friendly Cheese. Since BIOTECH Rennet is not obtained from ruminants abomasum, lacto-vegetarians can indulge with a cheese suitable for them.

Where can I get this?


BIOTECH Rennet is currently available at the sales office of BIOTECH-UPLB located at the University of the Philippines Los Baos, College, Laguna 4031. BIOTECH Rennet comes in liquid and granulated forms. A liter of liquid rennet cost P480 with an application rate of 10mL per liter of milk. A kilogram of granulated rennet costs P750 with an application rate of 5 grams per liter of milk.

What are the Benefits?


From the evaluations done by Dairy Training and Research Institute (DTRI), Kapisanan ng mga Kooperatibang Manggagatas, Inc. (KKMI), and Land of Milk and Honey Marketing results show that BIOTECH Rennet can give the following advantages to cheesemakers: Increased in cheese yield. With correct use of BIOTECH Rennet, a liter of milk can produce more than half a kilo of white cheese compared to the usual 1/4 or 1/3 kg.

Where can I get more information?


For more information, you can visit biotech.uplb.edu.ph or call (049) 536-0547. For inquiries about seminars and trainings in using BIOTECH Rennet in making homemade cheese, you may email Dr. Susana Mercado at smaldomercado@yahoo.com

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