Patrick Oconnell
Rennet is a key ingredient in cheesemaking, used to separate milk into solid curds and liquid whey. It is made of enzymes found in the lining of un-weened mammal stomachs, usually from calves, lambs, or goats. Rennet is added to milk to trigger coagulation, which is essential for making cheese. The use of rennet in cheese is a traditional practice, but today, alternatives such as microbial rennet derived from mushrooms or vegetable rennet from plants are also used. The type of rennet used can influence the flavor and texture of the cheese, and its inclusion may be important to those with dietary restrictions.
| Characteristics | Values |
|---|---|
| Purpose | Rennet is added to cheese to trigger coagulation, separating milk into solid curds and liquid whey. |
| Composition | Rennet is made of enzymes found in the lining of un-weened mammal stomachs, usually from calves, lambs, or goats. |
| Alternatives | Vegetable rennet derived from plants like thistle, cardoon, nettles, and figs, as well as microbial rennet, and genetically modified microorganisms, are used as alternatives to animal rennet. |
| Availability | Animal rennet is less common nowadays, with less than 5% of cheese in the US made using it. |
| Taste | Some people suggest that rennet derived from mushrooms and thistles results in a softer curd and a slight mushroomy flavor. |
| Vegetarian Options | Over 80% of cheese consumed in North America is made from non-animal sources, suitable for vegetarians. |
| Health Concerns | Some individuals have reported an intolerance to rennet-derived cheeses, causing internal bleeding, vomiting, and other adverse reactions. |
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What You'll Learn
Rennet is an enzyme that curdles milk
Rennet is a group of enzymes that act on the proteins in milk, causing it to curdle and separate into solid curds and liquid whey. This process is essential for cheesemaking, as it allows the solid curds to be cut and separated from the liquid whey. The curds are then further processed to create the desired cheese variety.
Rennet is typically extracted from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves. This process has been traditionally passed down through generations of cheesemakers. However, in modern times, animal rennet has faced decreasing popularity due to ethical concerns, the availability of alternative methods, and the desire for "cruelty-free" products.
The enzymes in rennet, specifically chymosin and pepsin, slow down the digestion of liquid milk, turning it into a solid mass in the mammal's stomach. This allows young mammals, whose primary source of nutrition is milk, to more easily absorb the nutrients from their milk-based diet. Each type of ruminant produces a unique kind of rennet specifically designed to digest the milk of its own species. For example, kid goat rennet is used for goat's milk, and lamb rennet is used for sheep's milk.
Due to the limited availability of mammalian stomachs and the ethical concerns associated with their use, cheesemakers have explored alternative sources of rennet. Vegetable rennet, derived from plants like nettles, figs, thistles, and cardoons, has been used in traditional cheesemaking, especially in the Mediterranean region. Additionally, microbial rennet, created in laboratories, offers a viable alternative that is widely used in North America and Europe. Fermentation-produced chymosin (FPC), a product of genetic engineering, is another option that is identical to animal-derived chymosin but produced more efficiently and commercially preferred.
The choice between animal, vegetable, and microbial rennet can impact the flavour, texture, and firmness of the resulting cheese. Some cheese enthusiasts claim to detect a slight mushroomy flavour in aged cheeses made with vegetarian rennet. The type of rennet used may also be a consideration for those following specific dietary restrictions, such as vegetarianism or keeping kosher or halal.
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Rennet is derived from the stomachs of calves
Rennet is a group of enzymes that act on the proteins in milk, causing it to curdle and separate into solid curds and liquid whey. It is a crucial ingredient in cheesemaking. Rennet is derived from the stomachs of ruminant animals, most commonly calves, but also lambs, and kids (young goats). The enzymes in rennet are produced in the lining of the stomachs of these young mammals, whose primary source of nutrition is milk.
The process of extracting rennet from calf stomachs involves taking the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production. The stomachs are dried and cleaned, then sliced into small pieces and soaked in a solution of salt water or whey, along with vinegar or wine to lower the pH. After some time, the solution is filtered, leaving crude rennet that can be used to coagulate milk.
Calf rennet contains two enzymes, chymosin and pepsin, in a natural ratio that is suitable for cheesemaking. However, the amount of chymosin decreases as the calf gets older, and the rennet becomes less suitable for general cheesemaking.
The use of rennet derived from calves has decreased in recent years, with less than 5% of cheese in the United States being made with animal rennet. This is due to the development of alternative sources of rennet, such as microbial rennet, which is created in a laboratory and is suitable for vegetarians. In addition, some cheese producers wish to avoid the use of animal rennet for ethical reasons.
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Rennet is used to separate milk into curds and whey
Rennet is a group of enzymes that act on the proteins in milk. It is used in cheesemaking to separate milk into curds and whey. Curds are solid, while whey is liquid. This process is known as coagulation. Rennet is typically extracted from the inner mucosa of the fourth stomach chamber of young, nursing calves. However, due to animal welfare concerns and the limited availability of mammalian stomachs, cheese makers have sought alternative sources of rennet, including microbial, vegetable, and fermentation-produced options.
The process of coagulation involves the enzyme chymosin, which is present in rennet, cleaving the kappa casein chain. Casein is the main protein in milk. When GMP (glycomacropeptide) is removed from the surface of the casein micelle, the casein micelles can adhere to each other and form clusters. These clusters rise out of the polar water molecules and join the non-polar milk fat, resulting in the solid curds that are characteristic of cheese.
The type of rennet used can vary depending on the specific cheese being made and the desired texture and flavour. For example, calf rennet is often used for aged cheddars, while vegetable rennet is used for softer cheeses. The amount of rennet added to milk will also depend on the desired firmness of the curd.
While rennet is traditionally derived from animal sources, alternatives have been developed due to ethical, religious, and supply concerns. Vegetable rennet, for instance, can be made from nettles, figs, thistles, or mushrooms. Fermentation-produced chymosin (FPC) is another alternative that is genetically engineered and widely used in industrial cheesemaking due to its lower cost and efficiency.
The process of making cheese with rennet typically involves first ripening milk with cultures, then adding rennet to initiate coagulation. The curds are then cut, allowing the liquid whey to drain off. The solid curds are then raked to the sides of the vat and cut into slabs for cheddaring.
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Rennet is key to making traditional cheeses
The process of making rennet cheese involves first ripening milk with cultures, then adding rennet to form solid curds. The amount of rennet added varies depending on the type of cheese being made, as some types of cheese require a firmer curd than others. Once the curds are formed, they are cut, and the liquid whey is drained off. This liquid whey is then used, along with salt, vinegar, or wine, to extract rennet from the inner mucosa of the fourth stomach chamber of calves. After filtering, the crude rennet extract is activated by adding acid, and it can then be used to coagulate milk for cheese.
While rennet from animal sources has traditionally been used in cheesemaking, today, most cheese is made using chymosin derived from bacterial sources. Fermentation-produced chymosin is widely used in industrial cheesemaking in North America and Europe due to its lower cost and standardisable quantity per unit of milk. Additionally, vegetarian rennet, created in a lab or derived from mushrooms and other plants, is increasingly used as an alternative to animal rennet.
The use of rennet in cheese is important for achieving the desired flavour, texture, and coagulation of traditional cheeses. The type and amount of rennet used can vary depending on the specific cheese being made, influencing the final product's characteristics. While animal rennet is still used, especially in aged cheeses, the development of alternative sources of rennet provides options for those with dietary restrictions or preferences.
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Alternatives to animal rennet include microbial, vegetable, and GMO sources
Rennet is a set of enzymes that act on the proteins in milk, curdling it to separate the solid curds from the liquid whey. It is traditionally derived from the stomachs of ruminant mammals, usually calves. However, alternatives to animal rennet include microbial, vegetable, and GMO sources.
Microbial rennet is derived from moulds, such as Rhizomucor miehei, that produce a coagulating enzyme. It is considered vegetarian-appropriate but tends to produce a bitter flavour and does not age well. Recent research has also indicated that it may have a negative impact on the gut in the long term.
Vegetarian rennet, also known as microbial rennet, is created in a lab and is sometimes derived from mushrooms. It is typically 100% chymosin, the key component of rennet, and does not contain the same balance of enzymes as animal rennet. It is a suitable alternative for vegetarians, those keeping kosher, and those keeping halal.
Vegetable rennet is another alternative that has been used throughout history. Thistle, cardoon, fig juice, nettles, mallow, and ground ivy are some examples of plants with coagulating properties. Vegetable rennet tends to result in a softer curd and may impart a bitter flavour to the cheese if aged.
Finally, GMO chymosin is another alternative to animal rennet. However, there is insufficient research on its long-term health consequences.
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Frequently asked questions
Rennet is put in cheese to separate milk into solid curds and liquid whey. It is the general name for enzymes that act on proteins in milk.
Rennet is made of enzymes found in the lining of un-weened mammal stomachs, usually from a cow (calf), sheep (lamb) or goat (kid). Rennet is traditionally extracted from the inner mucosa of the fourth stomach chamber (abomasum) of young, nursing calves.
Some alternatives to animal rennet include microbial rennet, which is derived from mushrooms, and vegetable rennet, which can be derived from nettles, figs, thistles, mallow, and artichokes.
