The fermented chymosin market has been experiencing significant growth, driven by increasing demand for rennet in the food and beverage industry, particularly for cheese production. Traditionally, chymosin was extracted from the stomach lining of calves, but advancements in biotechnology have enabled the fermentation of chymosin using microorganisms such as Aspergillus niger and Kluyveromyces lactis, offering a more sustainable and cost-effective alternative. This process has also helped meet the growing consumer preference for vegetarian-friendly rennet in cheese-making. Recent advancements in fermentation technology have improved the yield, efficiency, and purity of fermented chymosin, making it more commercially viable. In addition, the use of recombinant DNA technology allows for the production of chymosin that is identical to the natural enzyme, enhancing consistency in production and quality of cheese. The market is further supported by the rise of dairy production in emerging economies, where the demand for cheese is expanding rapidly. However, challenges such as price volatility and regulatory hurdles remain. Overall, the fermented chymosin market is poised for continued growth, with biotechnology innovations driving both sustainability and efficiency in enzyme production for the dairy industry.
