Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in the production of most cheeses. The enzyme, specifically by its active enzyme chymosin, causes milk to coagulate (curdle), separating it into the solid curd and liquid whey.

History

Rennet has been used in cheese making for thousands of years. The ancient Greeks and Romans made cheese using rennet. The use of rennet in cheese making is described in ancient Greek and Roman literature.

Production

Rennet is produced in the stomachs of ruminant mammals, including cows, goats, and sheep. It is extracted from the inner mucosa of the fourth stomach chamber, or the abomasum. The rennet is then dried and ground into a powder for use in cheese making.

Use in Cheese Making

Rennet is added to milk during the cheese making process to cause the milk to coagulate, or curdle. The curdled milk is then cut into small pieces, which allows the whey to separate from the curd. The curd is then heated and pressed to form cheese.

Vegetarian and Microbial Rennet

There are vegetarian and microbial alternatives to animal rennet. Vegetarian rennet is derived from plants such as fig leaves, melons, wild thistles and safflower. Microbial rennet is derived from molds such as Penicillium candidum and P. roqueforti.

See Also

• Cheese
• Cheese making
• Milk
• Enzyme
• Chymosin

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Rennet