Rennet

Rennet is an enzyme that is made by baby calves to digest milk. It acts by cleaving off the tails of Kappa Casein that surround the casein micelle, which allows the casein micelles to get closer to each other, thus causing them to bond together and precipitate. Rennet can be made by either harvesting out of the stomachs of the boy calves, that the farmer does not want and so sends to the freezing works. It can also be made synthetically using microbes. Hence you can have calf rennet or microbial rennet. Calf rennet is generally more effective, but it costs more and there is a limited supply. Rennet is used in the dairy industry to make both cheese and rennet casein.

If anything under 7 is acidic and rennet , in its first stage, us 5.8. Then the optimum pH for rennet is acidic

Dear John rekons it comes from cow guts, but i reckon it comes from Chinese babies. Like u know how the Chinese can only have one kid. What happens to the rest? Exactly they kill them off for rennet. Gee im smart

no,only from calves, it was cancelled anyway

No it does not. Amul cheese is 100% vegetarian

Phonetically. It isn't a silent t.

Ren-net.

You can buy rennet for cheese making in Malaysia at the shops near the University Putra Malaysia.

The simplest way to answer this is that a miniscule portion of meat in a dairy product that does not impart taste is permitted. The separation between meat and dairy need not be absolute to the level of microbes, but to the level where the taste is noticeable and the quantity is still small. When rennet is used, it is primarily the microscopic enzymes that are added to the milk. However, rennet from non-kosher animals (such as cows that are slaughtered incorrectly or pigs) makes the dish non-kosher as a more stringent measure by rabbis to prevent the consumption of non-kosher animals.

no after a lot of feed back they decided to not do that

There are a lot of brands of rennet tablets. For example, Marschall M-50 is a vegetable based rennet that comes in tablet form. You can also find liquid vegetable rennet one is an in house brand from Cheesesupply.com. The same company also supplies a liquid animal rennet.

Another name brand is Junket rennet which can be found at AmericanSpice.com, Amazon.com and a host of other sites around the web and more than possibly in your own town. Junket has been around for a long time.

One teaspoon of liquid rennet is reported to be equivalent to one Junket Rennet tablet. Thus, you would use one teaspoon to coagulate five gallons of inoculated milk, or 4 drops/gallon of inoculated milk. (I have only used tablet rennet, but am assured that liquid rennet works just as well as the tablets.) Liquid rennet can be ordered from various cheese maker's suppliers or which New England Cheese Making Supplies is prominent on the web. I have had a number of cheese makers complain that the liquid rennet looses its potency within a year of age, and one must add more and more to achieve the same degree of coagulating.

Most cheddar cheeses contain animal rennet.

Stinging nettle (urtica gracilis).

Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!

i have junket rennet tablets 10 pieces i dont h any have use with them i gonna to sell it with 10 dirhams if any one need it .. ,my email is suadtaha1@gmail.com if any one need them please contact me .. thanks

Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.