Coagulating enzyme
Other names Rennet, Microbial coagulant
Coagulating enzyme: low in lactose and histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- LactoseFODMAPsLow
Coagulating enzyme on a label is usually microbial rennet - a mould-derived substitute for animal rennet, and the reason a cheese can be vegetarian. Whatever the origin, the enzyme is a trace ingredient; the lactose in the cheese comes from the milk, not from this.
Sources· 3
- Regulation (EU) No 231/2012, purity criteria for food additives
- Regulation (EC) No 1333/2008
- Schweizer Nährwertdatenbank v6.3 (2021), Bundesamt für Lebensmittelsicherheit, consulted as a third lactose reading
- Histamine (+liberators / DAO inhibitors)Low
Coagulating enzyme sets milk into curd, and it is used in tiny amounts before the cheese is made. What happens to the cheese afterwards - how long it ripens - is what decides the histamine, not the enzyme that started it.
- FODMAPsNone
- GlutenNo
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Lactose? Check these too
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Frequently asked questions
Which intolerances does Coagulating enzyme affect?
Coagulating enzyme is notable for lactose and histamine. Clear on FODMAPs, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does Coagulating enzyme contain lactose?
Coagulating enzyme contains only low levels of lactose. Coagulating enzyme on a label is usually microbial rennet - a mould-derived substitute for animal rennet, and the reason a cheese can be vegetarian. Whatever the origin, the enzyme is a trace ingredient; the lactose in the cheese comes from the milk, not from this.
Does Coagulating enzyme contain histamine?
Coagulating enzyme contains only low levels of histamine. Coagulating enzyme sets milk into curd, and it is used in tiny amounts before the cheese is made. What happens to the cheese afterwards - how long it ripens - is what decides the histamine, not the enzyme that started it. Amounts vary by brand and recipe, so always check the label of the exact product.
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