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Topic: Rennet

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	Rennet - Wikipedia, the free encyclopedia
		Rennet is a substance used to coagulate milk, causing it to seperate into solids (curds) and liquid (whey).
		The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk.
		The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats.
	en.wikipedia.org /wiki/Rennet (299 words)

	The Vegetarian Society UK - Information Sheet - Cheese & Rennet
		The usual source of rennet is the stomach of slaughtered newly-born calves.
		Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources.
		Rennet is usually sourced from the abomasum (fourth stomach) of newly-born calves.
	www.vegsoc.org /info/cheese.html (1123 words)

	Cheese - Wikipedia, the free encyclopedia
		Rennet is an enzyme traditionally obtained from the stomach lining of young cattle, but now also laboratory produced.
		Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a kosher or halal manner.
		Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone.
	en.wikipedia.org /wiki/Cheese (4313 words)

	Cheese of Antiquity
		Rennet is an enzyme that coagulates warm milk and causes the cheese curds to form.
		Rennet that is an animal derivative contains an enzyme called rennin and is found in the fourth stomach of calves, lambs, kids and similar animals.
		Regular rennet from animal sources seems to be the most effective, both as far as the quality of the curd and in the curd's ability to expel the whey.
	www.windward.org /ush/cheese.htm (2092 words)

	Gmwa... Food Guide Section View Question Page (Site not responding. Last check: 2007-10-21)
		Rennet is an enzyme used in the food industry for the preparation of cheese by curdling milk.
		Rennet extracted from the stomach of a calf or animal whose meat is Halaal (lawful) after slaughtering in accordance with Islamic Thabh is unanimously Halaal (permissible) for consumption.
		The permissibility of rennet, therefore, is not really dependent on the slaughterer being Muslim or non-Muslim but upon whether there is life in rennet or not, and whether it absorbs the impurities found in the stomach of a newly born slaughtered calf.
	www.gmwa.org.uk /foodguide2/viewquestion.php?foodqid=20&catID=1&compID=1 (1512 words)

	Whole Foods Market : Health Info : Ingredients : Rennet (Site not responding. Last check: 2007-10-21)
		Vegetable rennet is a misnomer given that the definition of rennet recognizes it strictly as an animal derived substance.
		However, microbial rennets cannot be used to produce cheddar or hard cheeses, limiting their application as an alternative to animal or bioengineered rennets.
		Historically rennet was extracted from calf stomachs by killing the calves, cutting the stomach into strips, scraping the lining to remove surface fat, stretching it onto racks where moisture is removed, grinding it and then finally mixing it with a salt solution until the rennin is extracted.
	www.wholefoods.com /healthinfo/rennet.html (1120 words)

	Trader Joe's Rennet Products - West Coast (Site not responding. Last check: 2007-10-21)
		The milk is thickened in two stages with rennet and a favorable bacteria.
		First starter cultures of lactic acid bacterium (favorable bacteria) are added to curdle the milk, and to determine the flavor and texture of the cheese.
		The enzymes are extracted from the plants and modified into a form similar to that of animal rennet.
	www.traderjoes.com /products/brochures/rennet_west.asp (292 words)

	Rennet (Site not responding. Last check: 2007-10-21)
		Rennet is a protein that is required in the making of cheese.
		Rennet is a substance that helps milk to coagulate and it transforms to a solid.
		Rennet is the most important substance in making cheese, rennet helps cheese to cream.
	www.stpius.school.nz /student_webpages/Cheese/Rennet.htm (71 words)

	AllRefer.com - rennet (Biochemistry) - Encyclopedia
		rennet, substance containing rennin, an enzyme having the property of clotting, or curdling, milk.
		Rennet is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true, stomach (abomasum) of milk-fed calves.
		The preparation of rennet was formerly a part of the domestic function of making cheese; the inner membrane was kept in salt, dried, and, when rennet was needed, soaked in water.
	reference.allrefer.com /encyclopedia/R/rennet.html (203 words)

	Village milk processing
		Assuming that the annual amount of calf rennet to be obtained is some 120 litres of liquid rennet at a strength of 1/10 000 and a yield of approximately 2 abosama for 1 litre of rennet, 240 abosama will be required per annum.
		The strength of the four or five different batches, obtained by successive extractions of the rennet from the abosama is determined, thus enabling the rennet to be readjusted to a strength of 1/10 000.
		Rennet must be stored in opaque glass bottles or in dark (blue or fl-tinted) plastic containers and placed in cold storage at a temperature of 5 to 7°C. Under these storage conditions, the rennet will remain active for three months.
	www.fao.org /docrep/004/T0045E/T0045E03.htm (2126 words)

	Rennet
		HISTORY OF RENNET: Presumably, the first cheese was produced by accident when the ancients stored milk in a bag made from the stomach of a young goat, sheep or cow.
		Rennet is available commercially in tablet or in liquid form.
		I have never had any problems using rennet tablets in making a wide variety of cheeses, and since it is a principle of mine to try to use materials which are readily available locally, I have used tablets for years.
	biology.clc.uc.edu /fankhauser/Cheese/Rennet/Rennet.html (722 words)

	ninemsn Encarta - Search Results - Rennet
		Rennet, substance found in the gastric juices of young milk-drinking mammals.
		To make firmer, longer-lasting cheese and to speed up the separation process, an enzyme called rennet is added.
		Devon is famous for its clotted cream, made by simmering slowly the rich milk produced by the county's cattle, then taking off the crust of cream...
	au.encarta.msn.com /Rennet.html (90 words)

	Cheese
		Vegetarian Cheese, which uses non-animal rennet, is freely available in the UK and used in restaurants such as Pizza Hut..
		Rennet is the dried commercial extract of rennin, the enzyme that is responsible for most of the milk coagulation that takes place.
		This is a less common form of rennet, due to its expense, but some cheeses are traditionally made from this type of rennet.
	www.jainworld.com /society/jainfood/cheese.htm (1443 words)

	Swaminarayan Sampraday - Info. on Rennet
		Rennet is very strong in action (1 part of commercial rennet can coagulate 5000 parts of milk) and today rennet supplies are meticulously monitored.
		Another form of rennet is called 'vegetable' rennet which is derived from certain strains of fungi and bacteria.
		Due to world shortage of calf rennet, recombinant or genetically engineered pure chymosin derived from different microorganisms is available on the market, andis currently used by many cheese makers in different countries.
	www.swaminarayan.nu /useful/rannet.shtml (311 words)

	Chymosin and cheese making
		Rennet, which is made from the lining of a calf's stomach, contains a specific enzyme, called chymosin.
		During this time the cheese matures and the enzymes in the rennet and starter culture act on the protein and fat.
		By the nineteenth century, some farms were selling rennet extracts in small quantities for the convenience of domestic cheese manufacturers.
	www.eufic.org /gb/tech/tech02e.htm (608 words)

	Rennet Ferment
		I was recently requested to make some eperiments on the seeds of Withania to determine whether they contain a definite ferment with the properties of ordinary rennet, and the applicability of such a ferment to cheese-making purposes.
		The activity of the extract is not appreciably altered by this, and such a preparation corresponds very closely in activity with a commercial solution of animal rennet with which I compared it.
		I have also given a portion of the extract to a professional cheese-maker who has used it as a substitute for animal rennet in the preparation of a cheese.
	www.harvestfields.ca /HerbBooks/01/05/01/013.htm (874 words)

	Products (Site not responding. Last check: 2007-10-21)
		Rennet may be from animal or vegetative sources.
		Rennet is an enzyme which reacts with the protein in the milk to coagulate the milk.
		Vegetarian cheeses are made with rennets of non-animal origin In the past, fig leaves, melon, wild thistle and safflower have all supplied plant rennets for cheese making.
	www.cheeselinks.com.au /products.html (1995 words)

	FareShare Recipe Gazette: Making Cheese at Home (Site not responding. Last check: 2007-10-21)
		I use the little cap on the rennet tube itself and measure about 15 capfuls (maybe 30 drops) to add to less than 1/4 cup of cool water.
		Note: Rennet is the dried extract of rennin.
		Rennet started cheeses (not taken to over 100F temperatures) should have melting qualities.
	www.fareshare.net /cheese.html (801 words)

	Consumer Advisory - Rennet Labeling
		Rennet is commonly used in the processing of cheese and is present in the majority of cheese on the market today.
		As a result of our review, we believe that the trace amount of animal rennet was introduced to our products, without our knowledge, when our cheese formula changed.
		Because some vegetarians wish to avoid animal rennet, we have also removed a statement from our product packages that our products are made with only vegetarian ingredients.
	www.annies.com /consumeradvisory_rennet.html (370 words)

	Animal Rights Community Online :: View topic - cheese rennet (Site not responding. Last check: 2007-10-21)
		Well, most cheeses actually use rennet and it depends who you ask but I don't really consider rennet vegetarian since it comes from the stomach lining of baby calves.
		Since the rennet is obtained after the animal is slaughtered(veal), I personally do not consider cheese vegetarian.
		I quite agree - the large amount of abuse inflicted upon cows and their babies during the creation of commercial/industrial cheese truly overshadows the amount of abuse which is inflicted to produce rennet.
	www.animalsuffering.com /forum/viewtopic.php?t=1800 (1261 words)

	Vegetarians in Paradise/ Rennet Cheese, Rennetless Cheese/Cheese Ingredients/Cheese Labeling
		The rennet was derived from the inner lining of the abomasum, the fourth stomach of the calf or any other animal classified as a ruminant.
		The phrase is an oxymoron because rennet implies it is animal derived.
		Choosing a soy cheese may be a solution for the rennet dilemma, but soy or other types of vegetarian cheeses present their own problems.
	www.vegparadise.com /news32.html (992 words)

	Puke Ariki - Taranaki Stories - Eltham - Town of Many Firsts
		In 1916, it became the first New Zealand factory to produce a commercially viable version of rennet, which is used in the cheese-making process.
		He was so successful, that his way of manufacturing rennet was closely followed for 37 years.
		The vet group's first base was the laboratory of the NZ Rennet Company, then the Eltham Dairy Company and is now in the town's old courthouse.
	www.pukeariki.com /en/stories/farming/elthamfirsts.asp (1558 words)

	Lex Culinaria: Cheesemaking 101 (Site not responding. Last check: 2007-10-21)
		Traditional rennet, which is seen as superior to vegetable based rennet, is made by killing unweaned, milk-fed calves and extracting the enzyme from their stomach lining.
		Microbial rennet is produced by bacteria who have been injected with the protein that makes the enzyme found in the lining of the calves stomachs.
		The rennet is produced by bacteria that have had the addition of a gene that cows use to produce stomach acid.
	gorgeoustown.typepad.com /lex_culinaria/2005/05/cheesemaking_10.html (2028 words)

	Untitled Document
		Measure the rennet accurately and monitor to ensure that coagulation rate is uniform from day to day.
		Rennet must be diluted (about 20 times) in water and well mixed when added to ensure uniform distribution.
		Because rennet is costly, it is desirable to minimize its use, but this can be false economy if curd properties are compromised.
	www.foodsci.uoguelph.ca /cheese/sectione.htm (7491 words)

	RENCO New Zealand - natural enzymes - Vegetable Rennet Use and Ordering (Site not responding. Last check: 2007-10-21)
		If feeding warm milk you may find it easier to dispense the rennet into the calfeteria when all the calves are sucking.
		Some rearers tip a little milk in, then dispense the rennet which will of course be sucked away very quickly, followed by the remainder of the milk.
		Rennet should be stored out of the sunlight, long term storage should involve refrigeration.
	www.renconz.com /calves/use.html (253 words)

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