VIDEO ABOUT CHEESE RENNET

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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.

cheese-rennet

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