Nutri Courses

Advisory

Rennet

Rennet is a natural enzyme used in cheese production to thicken and coagulate milk. This enzyme is obtained from the stomachs of young ruminants such as calves, lambs, or kids, but there are also plant-based and microbial alternatives. Rennet is responsible for the specific texture and flavor of cheeses and is essential for their production.

From a health and nutrition perspective, rennet is safe for consumption. It is a natural component of many types of cheese and is present only in small amounts. Rennet is a protein that breaks down into amino acids during digestion, so it does not have any significant impact on the nutritional value of cheese. However, some individuals may have an allergic reaction to rennet, although this is very rare. For people with lactose intolerance or for vegans, there are cheese alternatives without rennet.

Hello,
I would like to ask whether animal rennet from the stomachs of animals is used in the production of whey protein supplements. From what I've read, the process of obtaining rennet seems really inhumane to me. So I want to know if whey proteins have anything to do with it.
Thank you very much.

There are three types of rennet: animal, microbial, and plant-based. Animal rennet is no longer obtained from live calves, but from slaughtered ones (through maceration of the stomach and subsequent extraction, the producer obtains an isolate, which is further biochemically processed into the final form of a pure enzyme). The vast majority of food and dietary supplement manufacturers now use microbial rennet, primarily due to its cost.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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