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I think that analysis is misleading @Krugerrand . There are lots of papers about its use in cheese making, and even Wikipedia has this
FPC was the first artificially produced enzyme to be registered and allowed by the US Food and Drug Administration. In 1999, about 60% of US hard cheese was made with FPC[15] and it has up to 80% of the global market share for rennet.[16]
By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using FPC.[13] The most widely used fermentation-produced chymosin is produced either using the fungus Aspergillus niger or using Kluyveromyces lactis.
FPC contains only chymosin B,[17] achieving a higher degree of purity compared with animal rennet. FPC can deliver several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture and reduced bitterness.[14]
Edited to add, and it doesn't involve getting rennet from calves' stomachs.
Recombinant chymosin[edit]
Because of the imperfections and scarcity of microbial and animal rennets, producers sought replacements. With the development of genetic engineering, it became possible to extract rennet-producing genes from animal stomach and insert them into certain bacteria, fungi or yeasts to make them produce chymosin during fermentation.[11][12] The genetically modified microorganism is killed after fermentation and chymosin is isolated from the fermentation broth, so that the fermentation-produced chymosin (FPC) used by cheese producers does not contain any GM component or ingredient.[13] FPC contains the identical chymosin as the animal source, but produced in a more efficient way. FPC products have been on the market since 1990 and are considered the ideal milk-clotting enzyme.[14]FPC was the first artificially produced enzyme to be registered and allowed by the US Food and Drug Administration. In 1999, about 60% of US hard cheese was made with FPC[15] and it has up to 80% of the global market share for rennet.[16]
By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using FPC.[13] The most widely used fermentation-produced chymosin is produced either using the fungus Aspergillus niger or using Kluyveromyces lactis.
FPC contains only chymosin B,[17] achieving a higher degree of purity compared with animal rennet. FPC can deliver several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture and reduced bitterness.[14]
Edited to add, and it doesn't involve getting rennet from calves' stomachs.
