Rennet

Rennet

Cheese 

All Cheese manufacture depends upon the formation of curd by the action of

Rennet

Rennet Is An Enzyme which coagulates Casein

Active Principle of Rennet is Chymosin 

 Coagulation takes place shortly after addition of Renin

Cheese is made from Curdled Milk 

Rennet is taken from the Stomach of a Calf 

• Animal rennet, which is an enzyme found in the fourth stomach lining of what are called ruminant mammals, usually calves or lambs, and it's the enzyme that helps these animals digest milk. The key enzyme is one called chymosin. Animal rennet, also known as natural rennet, is still one of the most popular and traditional ways of separating whey and cheese curds, but a lack of supply (credited to the animal welfare movement) and an increasing demand for cheese has meant that cheesemakers have needed to look outside of this supply. It is, however, considered to be one of the primary ingredients for hard and aged cheeses.

                                        Rennet seperating Whey and Cheese Curds

 

Snapshot

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