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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 .
4 Φεβ 2013 · Learn how rennet, a coagulating enzyme, is used in cheesemaking and how it can come from different sources, such as animal, vegetable or microbial. Discover the history and examples of cheeses made with different rennets, from Parmigiano Reggiano to Zimbro.
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).
Rennet is a commercial preparation containing acid protease enzyme available from animal sources, microbial sources, or genetically modified microbial sources. The first commercial rennet preparation was manufactured and marketed by Chr. Hansen, Denmark, in 1874 (Law, 2009b).
The term rennet is usually dedicated to a functional enzyme preparation that is able to induce milk curd formation. Starting with natural rennet from the abomasal mucosa of ruminants, this chapter summarizes information on the manufacture and the application of coagulant enzymes in cheesemaking.
25 Ιουν 2024 · Learn about the origins and types of rennet, a crucial enzyme for cheese production. Discover how rennet is extracted from animal stomachs, microorganisms, and plants, and how it impacts animal welfare and sustainability.
24 Απρ 2020 · The coagulating property of animal rennet is thought to have been discovered when one of our forebearers transported his or her milk inside a vessel made from a dried calf or lamb stomach. In transit, the rennet from the stomach transformed the liquid milk into chunks of curd and watery whey.
