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2 Φεβ 2023 · Rennet traditionally comes from animals. Specifically, it is an enzyme called chymosin or rennin that is taken from the stomach lining of a calf, ewe, or kid (baby goat). The use of animal rennet to make cheese can be a problem if you're a vegetarian.
6 Φεβ 2023 · Plant-based rennet is an alternative source of the enzymes used in cheesemaking, typically derived from plants like Cardoon Thistle, Fig, or Caper leaves. They are becoming more popular as a vegetarian alternative to traditional animal-derived rennet.
27 Ιουν 2024 · Vegetable rennet is a plant-based enzyme used to coagulate milk in cheese production, replacing traditional animal-derived rennet. The term “vegetable” can be a bit misleading, as it’s not just any vegetable that can be used to produce rennet.
25 Ιαν 2022 · A vegetarian cheese that's derived from microorganisms is called microbial rennet or enzyme. It's made from molds, such as rhyzomucor miehei. This fungus is found in many locations outdoors.
7 Μαρ 2024 · The growing demand for calf rennet has led to the development of alternative rennet, among which the most used are those containing enzymes from Rhizomucor miehei, Rhizomucor pusillus, and Aspergillus oryzae.
The enzyme from plant source is often used for making cheese for vegetarian diet. However, animal rennet is used for preparation of aged cheeses as it has a longer shelf life than those belonging to plant origin (Goulding et al., 2020).
3 Σεπ 2021 · We point out exactly where and when the genetic code for an animal’s enzyme (specifically a bovine calf’s) comes into play to produce the active component of rennet known as chymosin. It is chymosin that does the actual work of curdling cow’s milk during dairy cheese making.
