A partially purified milk-curdling enzyme that is obtained from the glandular layer of the stomach of a calf.
An enzyme which makes milk coagulate in the stomach, so as to slow down the passage of the milk through the digestive system.
Enzyme produced in the stomach that functions in the digestion of milk.
The lining of the fourth stomach of a calf.
Rennet is a curdling agent utilized in the production of certain milk-based puddings and cheeses. It is derived from the curdled milk present in the stomach of an unweaned calf, and is also produced from the stomach membranes of other animals or certain plants. The rennet is added to milk during the cheesemaking process, causing it to curdle and form solid curds, which are then separated from the liquid whey and further processed to produce various types of cheese.
A remarkable concoction, crafted from the stomach of a calf, harnesses the power of rennin. This substance possesses a unique ability to coagulate casein present in milk, resulting in the formation of a relatively solid clot that is easily digestible. When this clotted milk is savored as a dessert, it goes by the name “junket.” Rennet serves an equally important role in the art of cheesemaking, aiding in the formation of curds during the process.
An enzyme derived from the lining of a calf’s fourth stomach, which, when added to milk, induces coagulation. It is also known as rennin.