2007-02-21 04:09:46 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Rennet is an enzyme used to coaglate the milk into curds.
Usually to make cheese, the curds are salted and pressed into shape.
Depending upon the cheese being made... other ingredients are added (bleu cheese spores, for example).
Rennet is originally from the gut of animals, but I believe with genetic engineering rennet can be made by genetically altered bacteria.
2007-02-21 04:27:13 · answer #1 · answered by Dave C 7 · 0⤊ 0⤋
Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources. Advances in genetic engineering processes means they may now also be made using chymosin produced by genetically altered micro-organisms.
Log on to :
http://www.vegsoc.org/info/cheese.html
2007-02-21 04:17:12 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Rennet:-
A substance that curdles milk in making cheese and junket
It's an organic compound which contains "rennin" (An enzyme that occurs in gastric juice; causes milk to coagulate)
2007-02-21 05:28:56 · answer #3 · answered by mobile 4 · 0⤊ 0⤋
Rennet is a combination of 2 enzymes, rennin and pepsin. Rennin was first extracted from the udder of calves. After emerging of genetic engg, now it is prepared from bacteria and yeast.
2007-02-22 16:24:42 · answer #4 · answered by Anonymous · 0⤊ 0⤋
rennet is a type of enzyme found in milk
usually to help baby cows digest food
this is honestly true
i no from a biology lesson
2007-02-21 04:28:16 · answer #5 · answered by I love Me 2 · 0⤊ 0⤋