By Jeanne Yacoubou, MS VRG Research Director Introduction In 2007, The VRG learned from an employee at Danisco, a major enzyme manufacturer, that fermentation produced chymosin (FPC) responsible for curdling milk used in making cheese, originated from a calf gene. (Chymosin is the primary enzyme in rennet responsible for curdling.) He told us: “Ultimately, maybe … Continue reading Microbial Rennets and Fermentation Produced Chymosin (FPC): How Vegetarian Are They?