Quality Consumers Can Taste

Consumers expect their favourite cheese to taste just as good every time they buy it.

Delivering consistent flavour helps build trust in your brand and keeps customers coming back.

That's why manufacturers rely on Capalase® Micro R800 to help produce cheese with dependable flavour and quality.

Why Consistency Matters

Using Capalase® Micro R800 helps create cheese with:

• Consistent flavour.
• Rich taste.
• Reliable quality.
• Great eating experience.
• Greater customer satisfaction.

Consistency is one of the keys to producing cheese consumers love.

Ideal for Cheese Manufacturers

Suitable for producing:

• Italian-Style Cheeses.
• Feta.
• Manchego.
• Blue Cheeses.

Why Choose Dynamiko Food Ingredients?

Dynamiko Food Ingredients supplies premium food ingredients that help manufacturers produce reliable, high-quality dairy product

Create Cheese That Stands Out

Consumers remember cheese with a rich, full flavour and a satisfying taste.

Whether it's sprinkled over pasta, served on a cheese board, or enjoyed in everyday meals, great flavour keeps customers coming back.

That's why manufacturers choose Capalase® Micro R800 to help create cheeses with bold, distinctive flavour.

Why It Makes a Difference

Using Capalase® Micro R800 helps create cheese with:

• Rich, bold flavour.
• Consistent quality.
• Reliable results.
• Suitable for a wide range of cheeses.
• Great customer appeal.

Better flavour creates a better eating experience.

Perfect for Cheese Production

Whether you're producing:

• Italian-Style Cheeses.
• Feta.
• Manchego.
• Blue Cheeses.

Capalase® Micro R800 helps deliver cheese with flavour consumers enjoy.

Why Choose Dynamiko Food Ingredients?

Dynamiko Food Ingredients supplies premium food ingredients that help manufacturers produce products with the quality, consistency, and performance today's consumers expect.

SMALL INGREDIENT. MASSIVE IMPACT.

Many cheesemakers focus on milk quality, cultures, and processing equipment, but rennet remains one of the most influential ingredients affecting overall cheese quality and profitability.

Choosing the correct rennet can directly improve:

• Cheese yield
• Texture consistency
• Production efficiency
• Product quality
• Consumer satisfaction

BETTER COAGULATTION MEANS BETTER YIELD

Efficient milk coagulation helps retain valuable milk solids within the curd structure.

Benefits include:

• Higher cheese yields
• Reduced losses
• Improved profitability
• Consistent production results

TEXTURE AND FUNCTIONAL PERFORMANCE

Rennet affects:

• Curd firmness
• Moisture retention
• Sliceability
• Meltability
• Stretch characteristics

These factors are especially important for:

• Mozzarella
• Cheddar
• Gouda
• Processed cheese products
• Pizza cheese

FOOD SAFETY AND REGULATORY COMPLIANCE

Both Maxiren® 600 and Microclerici Powder comply with strict food manufacturing standards and offer quality assurance benefits.

Maxiren® 600

• Halal approved
• Kosher approved
• Suitable for vegetarian production

Microclerici Powder

• Halal certified
• Kosher certified
• Non-GMO compliant according to European regulations

WHY CHOOSE DYNAMIKO FOOD INGREDIENTS?

Dynamiko Food Ingredients supports commercial and industrial cheesemakers with:

• Quality rennet solutions
• Cheese cultures
• Functional dairy ingredients
• Technical support
• Reliable supply chains

Our goal is to help manufacturers maximise quality while controlling production costs.

CHOOSING THE BEST RENNET FOR CONSISTENT CHEESE PRODUCTION

Selecting the correct rennet can significantly impact cheese yield, texture, flavour development, and production efficiency.

Dynamiko Food Ingredients offers both Maxiren® 600 Liquid Rennet and Microclerici Powder Rennet, allowing manufacturers to select the solution best suited to their production environment.

MAXIREN® 600 LIQUID RENNET

Key Benefits

• High milk-clotting activity (≥600 IMCU/ml)
• Suitable for vegetarians and vegans
• Halal approved
• Kosher approved
• Consistent performance across multiple cheese varieties

Ideal For

• Large commercial cheese plants
• Automated dosing systems
• High-volume cheese production
• Consistent batch-to-batch manufacturing

MICROCLERICI POWDER RENNET

Key Benefits

• Microbial coagulant derived from fermentation
• Strength of 2400 IMCU
• Easy storage and transport
• Excellent coagulation reliability
• Halal and Kosher certified

Ideal For

• Small to medium cheese manufacturers
• Artisanal cheesemakers
• Flexible production environments
• Manufacturers seeking powdered ingredient systems

STORAGE CONSIDERATIONS

Maxiren® 600

• Store at 4–8°C
• Shelf-life up to 24 months under recommended conditions

Microclerici Powder

• Store at 4–8°C
• Activity loss less than 1% per month when properly stored
• Shelf-life of approximately 2 years

WHICH RENNET SHOULD YOU CHOOSE?

The answer depends on:

• Production volume
• Equipment available
• Cheese varieties produced
• Operational preferences

Dynamiko Food Ingredients can help determine the best rennet solution for your application

THE SCIENCE BEHIND GREAT CHEESE STARTS WITH RENNET

Every successful cheese begins with one critical ingredient: RENNET

Rennet is a specialised enzyme used to coagulate milk, transforming liquid milk into a firm curd that can be processed into cheese. Without rennet, many of the world's most popular cheeses would not achieve their characteristic texture, structure, flavour, and yield.

At Dynamiko Food Ingredients, we supply premium-quality rennet solutions including Maxiren® 600 Liquid Rennet and Microclerici Powder Rennet, trusted by commercial and industrial cheese manufacturers worldwide.

WHAT DOES RENNET DO?

Rennet contains enzymes that specifically act on milk proteins, causing milk to coagulate and separate into:

• Curds (used for cheese production)
• Whey (liquid by-product)

This process creates the foundation for virtually all hard, semi-hard, and many soft cheese varieties.

TYPES OF RENNET AVAILABLE

Maxiren® 600 Liquid Rennet

Maxiren® 600 is a liquid chymosin preparation derived from a selected strain of dairy yeast (Kluyveromyces lactis). It offers consistent clotting performance and is suitable for both vegetarian and vegan cheese production.

Microclerici Powder Rennet

Microclerici Powder is a microbial coagulant derived from the controlled fermentation of Rhizomucor miehei. It is widely used in cheese production due to its reliability and ease of handling.

WHY CHEESEMAKERS CHOOSE QUALITY RENNET

High-quality rennet provides:

• Consistent coagulation
• Improved cheese yield
• Better moisture control
• Enhanced texture development
• Reliable production performance
• Reduced manufacturing variability

Dynamiko Food Ingredients – Your Cheese Manufacturing Partner

Whether you manufacture cheddar, gouda, mozzarella, feta, processed cheese, or speciality cheeses, Dynamiko Food Ingredients supplies industry-leading rennet solutions to support your production goals.

Rennet is one of the most essential ingredients in cheese-making, yet it is often misunderstood. At its core, rennet is a coagulant — an enzyme that transforms milk from a liquid into a solid curd, forming the foundation of all cheese varieties.

How Rennet Works

Milk contains proteins called casein, which are naturally suspended in liquid. When rennet is added, it triggers coagulation by breaking down these proteins, allowing them to bind together and form curds while separating whey.

This process is critical because:

• It determines texture
• Influences yield
• Affects final cheese quality

Without effective coagulation, consistent cheese production is nearly impossible.

Types of Rennet

Modern cheese-making uses several types of rennet:

• Animal Rennet – Traditional, derived from calf stomachs
• Microbial Rennet – Produced via fermentation
• Fermentation-Produced Chymosin (FPC) – Highly consistent, modern solution

Today, most industrial producers prefer fermentation-based options due to consistency, scalability, and dietary compatibility.

Why Consistency Matters

In commercial production, even small variations in coagulation can lead to:

• Yield losses
• Texture defects
• Batch inconsistencies

That’s why high-quality coagulants are essential for reliable results across varying milk conditions.

Key Takeaway

Rennet is not just an ingredient — it is the control point that determines how successfully milk becomes cheese.