Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

► Coagulants vary in term of minerals, nitrogen fractions and polypeptide profiles. ► Chemical composition and polypeptide profiles depend on the manufacturing process. ► Commercial and artisanal rennets show numerous protein bands between 15 and 197 kDa ► Native and degraded forms of bovine serum albumin are present in commercial rennet. ► The size/quantity of abomasum used for extraction affects artisanal rennet content.