Rennet
A Rennet is an enzyme set that ...
- Context:
- It can range from being Ruminant Animal-based Rennet to being Vegetarian Renet.
- It can (typically) be composed of Chymosin, Pepsin, and Lipase.
- It can be used to separate Milk into solid Curds and Liquid Whey.
- …
- See: Stomach, Ruminant, Mammal, Protease, Curdling, Casein, Industrial Fermentation.
References
2022
- (Wikipedia, 2022) ⇒ https://en.wikipedia.org/wiki/rennet Retrieved:2022-11-13.
- Rennet 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.
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources.
- Rennet 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.