RENNET from BACILLUS CEREUS
Prepared at the 28th JECFA (1984), published in FNP 31/2 (1984) and in FNP 52 (1992). No ADI was allocated at the 15th JECFA (1971)
SYNONYMS Acid protease from Bacillus cereus, milk clotting enzyme
SOURCES Produced by the controlled fermentation of Bacillus cereus.
Active principles Microbial aspartic proteinase (acid proteinase, acid carboxyl proteinase)
Systematic names and numbers
None (EC 3.4.23.6)
Reactions catalyzed The enzyme preparations hydrolyze polypeptides (casein) yielding peptides of lower molecular weight. It clots milk.
DESCRIPTION Off-white to tan amorphous powder or liquid; soluble in water and practically insoluble in ethanol, chloroform and ether
FUNCTIONAL USES Enzyme preparation
Used in the preparation of cheese
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)
