Processed

Fermentation-Produced Chymosin

S tier

Fermentation-produced chymosin (FPC) is the same kappa-casein-cutting enzyme as calf chymosin, written into a food yeast or mould and grown in a fermenter. Most of the world's industrial cheddar, mozzarella, and pizza cheese now sets on FPC: clean curd, predictable strength, no pepsin side activity, and a vegetarian label in markets that accept the recombinant route. It is not a plant coagulant and it is not a crude microbial protease. Aged cheeses generally show less bitterness than with Rhizomucor rennet. Some PDO rules still forbid it. Dose like a refined calf extract; keep it cold; do not expect the extra lipase piquancy of a lamb paste.