Liquid Rennet Extract

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 signicant 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 calvesi.e. „rst 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 modied 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 specic  origins and manufactured without preservatives.


WalcoRens 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 conrmed.

reproduced by man-made coagulants.