WalcoRen® liquid rennet extract is a specialised natural product, which is used in a variety of compositions for all types of
cheeses, all maturity times and all differ- ent types of milk. The many different enzymes that it contains make natural rennet
an essential ingredient in high-quality cheeses.
WalcoRen® liquid rennet extract is produced exclusively from the stomachs of young calves. The raw material sources are permanently
monitored in the interest of the highest possible quality. A signiﬁcant proportion of the product’s raw materials are procured in Canada, USA
and New Zealand. Un- spoilt nature and the fact that calves there are only fed with milk from their own mothers result in highly reliable and
best possible natural rennet.
The raw material is gently extracted in a solution of table salt and spring water . The company deliberately does not employ any
cheap ﬁltration method like e.g. vacuum rotation ﬁlters to prevent product oxidation.
WalcoRen operates only on the basis of batch produc- tion to ensure continuous process monitoring and traceabil- ity. The company
therefore always knows precisely what it produces and sells.
In the interest of maintaining the natural variety of rennet enzymes, WalcoRen does not use any type of chromato- graphic separation
procedures or chymosin or pepsin con- centrations. The very high proportion of chymosin (94%) that Hundsbichler‘s premium natural
rennet extracts con- tain, is due entirely to the use of stomachs from very young milk calves – i.e. „ﬁrst grade bobby vells“.
Qualities and packaging units
The different traditions in individual countries as well as those employed for various types of cheeses demand abroad spectrum of
natural rennet compositions and strengths. The chymosin content in
WalcoRen® liquid natural rennet, for instance, may be modiﬁed to range from between 50 and
94%. With up to 350 IMCU = 30,000 Soxhlet, rennet strengths are also avail- able to suit almost requirements
Packaging units range from small bottles containing 50 millilitres to bulk units which contain
1,200 kilograms. The company caters to all operations, from small individual producers to industrial bulk manufacturers of cheese. It is also
able to satisfy special requests, e.g. for rennet extract produced with stomachs from speciﬁc origins and manufactured without preservatives.
WalcoRen’s natural rennet extract is diluted in slightly salted chloride-free cold water and added to the vat milk. Varying ratios of
chymosin-pepsin are recommended de- pending on the type of cheese and maturation time. The rule of thumb is: the longer the
maturation period, the higher the content of chymosin.
The variety of natural enzyme complexes contained only in natural rennet guarantees the best possible cheese yields and taste. Over
millions of years, evolution has developed these enzymes to perfection. They cannot therefore be
This is something that Darwin would have readily conﬁrmed.
reproduced by man-made coagulants.