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.

Functional dairy is no longer a niche category — it has become one of the fastest-growing segments in the global food industry. Consumers increasingly associate fermented dairy products with digestive wellness, probiotics, and balanced nutrition.

As this market expands, manufacturers need culture systems capable of delivering:

• Stable fermentation,
• Authentic kefir flavour,
• Creamy texture,
• Probiotic functionality,
• Production efficiency.

This is where Lyofast MTX 432 EN from DYNAMIKO FOOD INGREDIENTS plays a critical role.

The culture is designed specifically for kefir and fermented milk beverages and contains a broad spectrum of beneficial bacterial strains.

In addition to functional performance, manufacturers benefit from:

• Easy direct vat inoculation.
• Strong fermentation control.
• Consistent batch-to-batch performance.
• Extended shelf life when properly stored below -17 °C.

Lyofast MTX 432 EN is available in practical 10 UC and 50 UC packaging formats for flexible manufacturing applications.

For food producers developing:

• Drinking kefir,
• Cultured dairy beverages,
• Functional probiotic drinks,
• Fermented milk products,

… selecting the correct starter culture directly impacts product quality, consumer acceptance, and manufacturing efficiency.

With technical support, ingredient expertise, and specialised dairy solutions, DYNAMIKO FOOD INGREDIENTS continues supporting South African dairy manufacturers in bringing innovative fermented products to market.