Rennet Paste

WalcoRen is a traditional manufacturer of natural rennet. Besides such  familiar products as rennet extract and rennet powder,

also  dried  rennet stomachs and  rennet paste are produced. Rennet paste has  been employed for centuries in many countries

with long cheese-making traditions  (Italy, Spain, Greece, France). This product,  however, is not only roduced from the

stomachs of young calves, but also from goat  and lamb stomachs.

What is special about  rennet paste?

Along with dried stomachs, rennet paste is one of the oldest rennet products in existence. In the  past,  foods  were  pre- served

both through  either drying or salting. Stomachs were therefore often salted for storage. When they were needed, they were

cut in small pieces and mixed with water to create a soft mass for use.  The rennet produced in this way then had to be

ltered through  cloth.

The special feature about  rennet paste is that it possesses a  broader spectrum of available enzymes – besides chy- mosin  and

pepsin, it also  contains enzymes that  split fatty acids  – and it also contains a benecial micro flora. Rennet paste allows

spicier  cheeses with richer aromas to be pro- duced and maturity times to be reduced. An example of this is Ragusano cheese

from Sicily. This cheese is produced from raw cows milk. Rennet paste – goat or lambis added to the milk to trigger

coagulation in 60 to 90 minutes. Ragu- sano cheese is sold young,  after just one week or it may be matured over a longer

period – which makes it taste spicier and more aromatic.

What is new in WalcoRen® liquid rennet paste?

Classical rennet paste is  complicated to  use   (weighing, preparation, filtering). The  company therefore went  about

enhancing  the  original  product   to make   it more   user-friendly.  Suppliers  of  raw  materials were   selected   and 


worked out in regard to how the stomachs should  be  processed. After three years of development, the  result

of work  is now ready  for market launch  with a standardised product  range of calf, lamb  and  goat  rennet pastes, which may

be used as simply as natural rennet ex- tract and  which  satisfy  the  technical demands in cheese production today.

Qualities and packaging units

WalcoRen®  liquid rennet paste is produced in three  different varieties: calf = Dolce,  lamb  = Semi  Piccante and  goat  =


All three  liquid rennet pastes possess rennet strengths of

1:15,000 Soxhlet  and  a chymosin content of around 80%. They are

lilitres and in canisters containing  6 to 12 kilograms.

available in bottles  ranging  from 500

to 1000  mil-

Application – please shake before use

WalcoRen®    liquid rennet paste is simply  diluted  in slightly salted chloride-free cold water  and  added to the  vat milk.

The quantity is the same as for natural rennet extract.  WalcoRen®  Dolce,  Semi  Piccante or Piccante rennet paste may be

used depending on the milk, type of cheese and desired aroma.


WalcoRen® liquid rennet paste brings  more taste and   aroma  to  cheese and   reduces  required maturity times. The fact

that lamb and  goat  rennet is now also  available alongside calf rennet means that interesting combinations may be  tested

and  employed in cheese  production (see Ragusano above).

The product  enables both farmyard cheese-makers and  indus- trial manufacturers to process sheep’s and  goat’s cheese

with the  corresponding original  rennet – all you  need to do  is call WalcoRen Office.

It is particularly  true  of rennet pastes, that  only the  variety  of natural enzyme complexes contained in natural rennet

guaratee the  best  possible cheese yields  and  tastes. Over  millions of years, evolution has  developed these enzymes to

perfection. They therefore cannot be

readily conrmed.

reproduced by man-made coagulants. This is something that Darwin