Rennet
Rennet
Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in the production of most cheeses.
Etymology
The term "rennet" comes from the Old English word "rǣnet," which means "running, curdling."
Usage
Rennet is used in the production of cheese, where it causes milk to coagulate, separating into solids (curds) and liquid (whey). The curds are then used to produce cheese.
Production
Rennet is traditionally obtained from the fourth stomach of calves, but can also be produced from microbial and vegetable sources.
Types
There are three main types of rennet: animal rennet, vegetable rennet, and microbial rennet.
- Animal rennet is the traditional form of rennet, obtained from the stomachs of ruminant animals.
- Vegetable rennet is obtained from certain plants, such as fig trees and thistles, that have coagulating properties.
- Microbial rennet is produced by certain bacteria, fungi, and yeasts.
Related Terms
- Cheese - a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
- Curds - the solid parts of milk that are formed when milk coagulates.
- Whey - the liquid remaining after milk has been curdled and strained.
- Coagulation (milk) - the process by which milk forms curds and whey, often initiated with rennet.
External links
- Medical encyclopedia article on Rennet
- Wikipedia's article - Rennet
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