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9 Σεπ 2024 · What is rennet and why is it used in cheese? Animal rennet contains an enzyme called chymosin that comes from the animal’s stomach lining. Its purpose is to coagulate the milk to curd so that it becomes cheese.
Animal rennet to be used in the manufacture of cheddar cheese. Rennet (/ ˈ r ɛ n ɪ t /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
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Rennet is the enzymatic preparation of two main acid proteolytic enzymes (chymosin and pepsin) secreted in the fourth stomach (abomasum) of unweaned ruminants (calves, lambs or kids). The use of rennet in cheesemaking dates back to approximately 6000BC (Fox and McSweeney, 1997).
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Rennet is an important ingredient in cheesemaking and is the main coagulant used for most cheeses. If you’re curious about exactly what rennet is and how it works, you can get much of that info in our article “ What is Rennet and Why Do You Need It?.”
11 Ιουν 2021 · Indeed, today’s most recognizable thistle rennet cheeses still come from the Iberian Peninsula. Thistle rennet works best with goat and sheep’s milk, and the resulting cheeses are characteristically soft, with nuanced flavors that are deeply expressive of local terroir.
