Impact of different types of rennet on sustainability and safety in cheese production

Cheese production, an ancient technique that has endured through the centuries, has evolved to incorporate a variety of coagulants, each with specific characteristics and applications. However, the industry now faces a sustainabilityrelated challenge: the need to find ethical and efficient alternatives to calf rennet, as its use raises significant environmental concerns, as well as ethical and occupational health issues due to exposure to contaminants in the production environment. This study explores how different types of rennets (animal, vegetable, microbial, and recombinant) can contribute to a more sustainable, productive, and safer cheese production, adapting to the growing market demands for environmentally respectful practices. Through a methodology that included a literature review, the characteristics of these rennets and their effect on the organoleptic, microbiological, and productivity aspects of cheese production were identified and compared. The results indicated that, although calf rennet remains preferred for its coagulating properties, vegetable and microbial alternatives are gaining ground due to their adaptability, efficiency, and lower environmental impact. This diversification of rennet sources not only meets ethical, commercial, and food security demands but also affects the income of small producers by enabling more sustainable practices. However, more empirical research is needed to optimize these processes across different production contexts and enhance both productivity and sustainability.

Subjects

food security

income

productivity

rennet

small producers

sustainability