Milk-clotting enzymes, microbial
Milk-clotting enzymes, microbialThese are the microbial milk-clotting enzymes used to make cheese without animal rennet. A cheese described as suitable for vegetarians has usually been set with one of these or with fermentation-produced chymosin.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Permitted, with conditions | 21 CFR 173.150retrieved 2026-09-07 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Produced by fermenting fungi such as Rhizomucor miehei. They clot milk in the same way as rennet but involve no animal.
- Vegan
- Vegetarian
Every name it appears under
1 recorded name. A label may use any of them.
As it appears in regulation
- Milk-clotting enzymes, microbial
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- ecfr retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/milk-clotting-enzymes-microbial.json