Cheese Rennet

Cheese Rennet

Cheese Rennet, or Yel-BED-STRAW, (la, rum, L. is a native plant growing on the 5 of fields and roads. It has a firm, erect, square stem ; short branches, terminating in spikes of small yellow blossoms, appearing in July and August.

The flowers of this plant coagulate boiling milk ; and it is, weapprehend erroneously, supposed that the best Cheshire cheese is prepared by their influence. When boiled in alum-water, says Dr. Withering, they tinge wool yellow. The roots dye a very fine red, not inferior to madder. They also impart a similar colour to the bones of animals fed upon them. Ac-cording to the experiments related by Succow, the German chemist, a deco6tion of the whole plant, when in blossom, on adding vitriol of iron and spirit of salt, produced a fine green colour, which was likewise imparted to wool and silk.

Sheep and goats eat the yellow bed-straw ; but it is refused by horses, swine, and cows. In France, the flowers are prescribed in hys-teric cases. The juice of the plant has been successfully used in Britain ; and, from an account given in the Edinburgh Medical Com-mentraries, it appears to be an efficacious remedy for the cure of scorbutic complaints.
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Production of natural calf rennet

Production of natural calf rennet

Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young calves. These stomachs are a by-product of veal production. If rennet is extracted from older calves (grass-fed or grain-fed) the rennet contains less or no chymosin but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own mother, there are milk-specific rennets available, such as kid goat rennet especially for goat's milk and lamb rennet for sheeps milk. Rennet or digestion enzymes from other animals, like swine-pepsin, are not used in cheese production.

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RENNET

RENNET

Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin or lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption.
Cheese Rennet....

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