The rennet of the calf had a bacterial infection and required antibiotics.
No. Rennet is an enzyme, butter is mainly milkfat.
No!
Rennet are active enzymes that are often used for the making of cheese. Rennet is produced in any mammal's stomach and is therefore very important in young mammal's stomachs as they use these enzymes to digest their mother's milk.
Rennet is actually dead baby cow enzymes scraped from its 4th stomach. - It is used in Cheese manufacturing as a 'hardener' (to make cheese more firm). pretty much all cheeses can contain "rennet". It is entirely up to the manufacturer of the cheese if they will use an animal rennet or a non animal rennet. Some companies choose to use use a non-animal rennet (ie: microbial or mushroom culture or synthetic), and some companies use the dead baby cow enzymes. Animal rennet is cheaper, (hence many non-ethical companies using it). so its impossible to give a list of cheeses that don't contain rennet, because its all 100% dependant on the company. and if they don't use rennet, then many companies use Gelatin instead, (which is dead cow or fish bones!!) you will find that MOST cheeses in America and Australia and Denmark all use the cheaper Animal Rennet option. Cheeses in the UK however are almost all non-animal rennet. (but you should always check the label before purchase). if the label says 'cheese culture, starter culture, enzymes etc... then it is not specific and you have no idea what kind of rennet has been used, (you can either call the company and ask them, or buy a different brand that bothers to label their products better).
Typically yes unless it is marked as "vegetarian"
A block of cheddar cheese flavored carrageenan could be considered vegetarian cheese--if you consider it to be cheese. If you define cheese as coming from milk then the only vegetarians who would knowingly eat it would call themselves lacto-vegetarians. Non vegetarian cheese is made with rennet, which comes from a calf's stomach. Vegetarian cheese is made with a vegetable rennet substitute. Rennet is a digestive enzyme that causes the milk proteins to curdle (clump together), turning the milk into something that resembles cottage cheese. The next step in making cheese is to remove the whey from the curds.
rennet
Rennet is used in the production of cheese.
cottage cheese
Safeway only sells "JUNKET" rennet for custard making not for cheese making. If you use the junket stuff you have to add more than the package says to add... and it doesent taste as good...
Yes, it states on its website that it used a rennet derived from yeast (not animal rennet)
Unfortunately not. They use animal rennet in the production of the whey. :(