Frederic Melton
Rennet is a set of enzymes used in cheese-making to separate milk into solid curds and liquid whey. Rennet is traditionally sourced from the stomachs of ruminant mammals, such as calves, lambs, and goats. However, alternative sources of rennet have been developed, including vegetable rennet derived from plants like artichokes, thistles, and nettles, as well as microbial rennet produced by fungi or synthesized through fermentation. The type of rennet used can impact the flavour and texture of the cheese, and it is added in varying amounts depending on the desired firmness of the curd.
| Characteristics | Values |
|---|---|
| Purpose | To coagulate milk and separate milk into solid curds and liquid whey |
| Source | Animal (from the stomachs of ruminant mammals like calves, goats, and sheep) and vegetable (from plants like artichokes, thistles, nettles, and cardoon thistle) |
| Forms | Powder, liquid, paste, and tablets |
| Function | Facilitates the formation of a firm curd and extracts the maximum amount of milk solids from the milk |
| Activation Temperature | 85-105°F |
| Deactivation Temperature | 140°F |
| Alternatives | Junket, synthesized rennet produced through fermentation, and microbial rennet |
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What You'll Learn
Rennet is added to milk to form curds
Rennet is a complex set of enzymes that are traditionally sourced from the stomachs of ruminant mammals. It is added to milk to form solid curds, which are used in the production of cheese. The enzymes in rennet separate the solid milk particles from the water content, allowing the curds of the cheese to form.
The process of adding rennet to milk involves first ripening the milk with cultures, and then adding the rennet. The amount of rennet added varies depending on the type of cheese being made, as some cheeses require firmer curds than others. For example, a soft brie is best made with loose curds, while a hard Romano cheese requires firmer curds. Rennet begins working at temperatures between 85-105°F and will continue to coagulate the milk until the liquid reaches 140°F. Therefore, it is important to cut the curds in a timely manner once the recipe states it is time to do so.
There are two main varieties of natural rennet: those derived from plants or animals. Animal rennet is traditionally sourced from the stomach lining of young ruminants, such as calves, goats, and sheep. These animals are not killed expressly for their rennet but are instead a byproduct of the meat and dairy industry. Vegetable rennet, on the other hand, can be sourced from plants that naturally produce the necessary enzymes, such as artichokes, thistles, and nettles. It can also be derived from the Mucor miehei fungus, which mimics animal rennet.
Today, there are also synthetic methods of producing rennet that do not rely on animal or plant sources. Fermentation-produced chymosin, for example, is created by exposing bacteria, fungi, or yeasts to rennet-producing genes from animals. This form of rennet is commonly used in contemporary cheesemaking due to its cost-effectiveness and reliability.
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Rennet is sourced from animal or vegetable
Rennet is an enzyme used in cheese-making to coagulate milk and form curds. It is traditionally sourced from the stomach lining of young ruminants, such as calves, lambs, and goats. However, today, there are also alternative sources of rennet that do not rely on animal products. These alternative sources can be categorized into vegetable rennet and microbial rennet.
Vegetable rennet is derived from plants that naturally produce the chymosin enzyme, which is essential for cheese-making. These plants include artichokes, thistles, nettles, and nettle leaves. Additionally, some traditional cheese producers in the Mediterranean use enzymes from Cynara, which includes artichokes and cardoons. Vegetable rennet is suitable for making soft cheese with sheep's milk but is not suitable for aged, hard cheese.
Microbial rennet, on the other hand, is derived from the Mucor miehei fungus, which mimics animal rennet. This type of rennet is commonly used in contemporary cheese-making due to its cost-effectiveness and reliability. It is important to note that none of the fungal material remains in the final cheese product.
Fermentation-produced chymosin is another method of producing rennet without using animal products. This process involves exposing bacteria, fungi, or yeasts to rennet-producing genes from animals, inducing them to produce chymosin. This type of rennet is widely used in industrial cheese-making in North America and Europe due to its lower cost compared to animal rennet.
The type of rennet used can impact the flavor and texture of the cheese. For example, microbial rennet derived from cardoon thistle can lead to faster proteolysis, resulting in a bitter taste. Additionally, the amount of rennet added to the milk varies depending on the desired firmness of the curd for the specific type of cheese being made.
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Rennet is a set of enzymes produced in animal stomachs
Rennet is a set of enzymes produced in the stomachs of ruminant mammals, such as cattle, goats, and sheep. It is used in cheesemaking to separate milk into solid curds and liquid whey. The solid curds are then cut, allowing the liquid whey to drain out, resulting in the formation of cheese. The enzymes in rennet are activated at temperatures between 85-105°F and continue to work until the liquid reaches 140°F.
Traditionally, rennet was sourced from the stomach lining of young, unweaned ruminants, specifically from the fourth stomach, known as the abomasum. The enzymes in rennet are produced when these young animals consume milk as their primary diet. Once they transition to eating grass, the enzyme production stops. Therefore, rennet is typically obtained as a byproduct of the meat industry, particularly veal production.
Today, there are alternative methods for sourcing rennet that do not involve animal products. Vegetable rennet, for example, can be derived from plants such as artichokes, thistle, nettles, and nettle leaves. It can also be obtained from the Mucor miehei fungus, which mimics animal rennet. Additionally, fermentation-produced chymosin, created by exposing bacteria, fungi, or yeasts to rennet-producing genes, is commonly used in contemporary cheesemaking due to its cost-effectiveness and reliability.
The type of rennet used can impact the flavour and texture of the cheese. Animal rennet, for instance, is known for producing traditional cheeses with unique characteristics. On the other hand, microbial rennet derived from cardoon thistle can result in faster proteolysis, leading to a bitter taste. The amount and type of rennet added to the milk vary depending on the desired firmness of the curd and the specific cheese being made.
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Rennet is used to separate milk solids from water
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It has traditionally been used to separate milk into solid curds and liquid whey, which are used in the production of cheeses. Rennet contains a key component called chymosin, a protease enzyme that curdles the casein in milk. Casein is the main protein in milk.
The process of curdling involves removing the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. As negative charges repel other negative charges, the removal of GMP allows the casein micelles to begin clustering and losing their polar charge. This causes them to rise out of the polar water molecules and join the non-polar milk fat, forming a portion of the cheese curd.
The amount of rennet added to milk varies depending on the type of cheese being made. Some types of cheese, such as a hard Romano, require firmer curds, while a soft brie is better suited to loose curds. Rennet is typically added to milk in liquid or paste form, but modern practices also use tablets and powdered applications for longer storage in warmer climates.
There are two main varieties of natural rennet: those derived from plants or animals. Animal rennet is sourced from the stomachs of ruminants such as calves, lambs, and goats. Vegetable rennet, on the other hand, can be sourced from plants that naturally produce the chymosin enzyme, including artichokes, thistles, and nettles.
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Rennet is added after milk is ripened with cultures
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in cheese-making to separate milk into solid curds and liquid whey. Rennet is added to the milk in liquid or paste form, and modern practices also use rennet in tablet and powdered applications. Rennet begins working at temperatures between 85-105°F, and it will continue to help coagulate the milk until the liquid hits 140°F.
Rennet is typically added after milk is ripened with cultures. The amount of rennet added depends on the type of cheese being made. Harder cheeses, like Parmigiano-Reggiano, require milk to congeal and harden, so more rennet is needed. On the other hand, a soft brie is best made with looser curds, requiring less rennet. Once the curd is cut, liquid whey is able to drain properly from the curd.
There are two main varieties of natural rennet: those derived from plants or animals. Animal rennet is traditionally sourced from the stomachs of young ruminants like calves, goats, and sheep. However, it is now often a byproduct of the beef industry. Vegetable rennet can be sourced from plants like artichokes, nettles, and cardoon thistle, which naturally produce the necessary enzymes. It can also be derived from the Mucor miehei fungus, though this may result in bitter flavours.
Calcium chloride can be added along with rennet to increase coagulation, especially in the case of milk that is pasteurized, homogenized, or low in total solids. It is important to note that rennet is not always necessary for cheese-making. Extremely soft cheeses like cream cheese and paneer do not require rennet and instead coagulate through the use of acids.
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Frequently asked questions
Rennet is a mixture obtained from the extraction of enzyme complexes from the fourth stomach of ruminant animals such as calves, lambs, goats, and kids. It can also be derived from plants such as artichokes, nettles, and cardoon thistle.
Rennet is added to milk to separate the solid milk particles from the water, allowing the curds of the cheese to form. The enzymes are activated when temperatures reach 85-105°F and will continue to coagulate the milk until the liquid hits 140°F.
Rennet helps to create a firm curd and extracts the maximum amount of milk solids from the milk, ensuring a high yield of cheese. It also influences the flavor and texture of the final product.
