Editing Rennet (section)

=== Microbial ===
Some molds such as ''[[Rhizomucor miehei]]'' are able to produce [[Proteolysis|proteolytic]] enzymes.<ref>{{Cite journal | last1 = Preetha | first1 = S. | last2 = Boopathy | first2 = R. | journal = World Journal of Microbiology and Biotechnology | volume = 13 | issue = 5 | pages = 573 | year = 1997 | doi = 10.1023/A:1018525711573 |title=Purification and characterization of a milk clotting protease from Rhizomucor miehei| s2cid = 85375727 }}</ref> These molds are produced in a [[fermenter]] and then specially concentrated and purified to avoid contamination with unpleasant byproducts of the mold growth.<ref name="Microbial Rennet">{{cite book |last1=K Ruby Blume |title=Everyday Cheesemaking: How to Succeed Making Dairy and Nut Cheese at Home |date=1 July 2014 |publisher=Microscosm Publishing |isbn=978-1-62106-592-0 |page=116 |url=https://books.google.com/books?id=2g94CAAAQBAJ&pg=PA116}}</ref>

The traditional view is that these coagulants result in bitterness and low yield in cheese, especially when aged for a long time. Over the years{{when|date=September 2019}}, microbial coagulants have improved greatly, largely due to the [[characterization (materials science)|characterization]] and purification of secondary enzymes responsible for bitter peptide formation/non-specific proteolytic breakdown in cheese aged for long periods. Consequently, it has become possible to produce several high-quality cheeses with microbial rennet.<ref>{{cite web|url=http://www.bmbtrade.it/img/1421845498_MarzymeTM.pdf|title=Marzyme Microbial Coagulant|website=BMBtrade.it|date=2011|access-date=2017-07-17|archive-date=2016-05-03|archive-url=https://web.archive.org/web/20160503220141/http://bmbtrade.it/img/1421845498_MarzymeTM.pdf|url-status=dead}}</ref>

It is also suitable for the elaboration of [[vegan]] cheese, provided no animal-based ingredients are used in its production.<ref>{{Cite web|title=How to Know if Your Cheese Is Vegetarian Friendly|url=https://www.thespruceeats.com/what-is-vegetarian-rennet-591572|access-date=2021-10-23|website=The Spruce Eats|language=en}}</ref>