VIDEO ABOUT CHEESE RENNET

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CHEESE RENNET (HERB)

CHEESE RENNET (HERB)

Cheese rennet is an herb in the coffee family, also called lady's bedstraw and yellow bedstraw.

It contains a milk curdling enzyme, and the name cheese rennet comes from its ability to curdle milk for cheese making. The leaves and stems also yield a yellow dye which was used to color cheese and butter.

The name lady's bedstraw relates to its use as a mattress stuffing.
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What Makes Cheese Rennet Vegan?

What Makes Cheese Rennet Vegan?

There are two alternatives to animal rennet that can make cheese rennet vegan. There is vegetable rennet, which is made from enzymes found in safflower, melon, fig leaves or thistles, and there is microbial rennet, which is made from mold cultures or bacteria or are created artificially in a lab. These enzymes work to separate the milk in a similar fashion to how yogurt is made. More specifically, they digest the sugars in the milk and produce lactic acid, which makes the milk curdle and solidify, just like animal rennet does.

All types of vegan rennet are usually listed on product labels as either enzymes or vegetable enzymes, without any further detail. The words vegetable enzymes are a guarantee that the rennet is vegan, but enzymes is generic enough term that it can refer to both animal and vegan sources. It requires the diligent vegetarian or vegan to make a call to the manufacturer’s customer service line to double check.

Some companies will use the term vegetable rennet, although it is not that common. It’s interesting to note that vegan rennet is not rennet at all, since the word rennet refers to an animal’s stomach lining. Manufacturers have just adopted the term to denote the similar purpose.
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What Rennet Is

What Rennet Is

Rennet is an enzyme used to coagulate cheese, helping it make the transformation from liquid milk form to a solid. Traditionally rennet is extracted from the stomach lining of butchered veal calves. The calves have the rennet in their stomachs to help digest milk from their mothers. Older cows no longer have use for it and stop producing it.

Animal rennet is one of the most common ingredients in mass produced cheese, which can make it quite a hurdle for those looking to only eat cheese with vegan rennet. The following nationally distributed cheeses, plus many others, contain rennet from cows or other animals with four stomachs:

* Land O’Lakes asiago, provolone, parmesan, Romano and American
* All Pollio cheeses except mozzarella and ricotta
* Tillamook Vintage White Extra Sharp Cheddar Cheese
* All Kraft cheeses except U.S. produced Swiss and Neufchatel
* Sorrento provolone and Parmesan

Cheeses that use animal rennet will usually have rennet or rennin listed on the ingredients label. Rennin is the less common name for the exact same product.

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Cheese Rennet

Cheese Rennet, 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.
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