An enzyme used to make cheese. Rennet is extracted from the lining of calves’ stomachs. New technologies have enabled the removal of the specific gene that produces rennet and have reproduced it in bacteria. This allows the production of rennet through a fermentation process, eliminating the need for extracts from calves’ stomachs.

Sometimes called rennin, chymosin or rennase, and used to coagulate milk into cheese.

The lining of a calf's stomach which makes milk coagulate.

An extract from the membranes of calves' stomachs which contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.

An animal derived substance used to curdle milk when making cheese, vegetarian alternatives are available. !-- google_ad_client = "pub-1726214582897073"; google_ad_width = 728; google_ad_height = 90; google_ad_format = "728x90_as"; google_ad_type = "text_image"; google_ad_channel =""; google_color_border = "f8f8ff"; google_color_bg = "f8f8ff"; google_color_link = "0000FF"; google_color_url = "008000"; google_color_text = "000000";

('re-n&t) — The protein extracted from a sheep's stomach lining; it helps in the separation of milk into curds and whey. Scientists found that the main enzyme in rennet for the separation process is chymosin.

A plant or animal derived substance that contains the enzyme rennin. Rennet is crucial to the coagulation of milk in the cheesemaking process. Traditionally, rennet was derived from the lining of the fourth stomach of an unweaned ruminant animal (e.g. a calf, kid, or lamb). Today, microbial, plant-derived, and GMO varieties represent the majority of the market.

a substance that curdles milk in making cheese and junket

Crude extract from calf stomach containing the enzyme chymosin (previously called rennin).

An enzyme derived from animals which coagulates milk. Other alternative coagulates of microbial or plant origins are also used in cheesemaking.

Substance which contains a milk coagulating enzyme. Found in calves' stomachs or as a vegetable extract.

An extract from the stomach of lambs and calves used in cheese making to coagulate milk. There are also rennets obtained from vegetables such as cardoons.

Rennet is an enzyme extracted from the stomachs of calves and used to coagulate dairy products. ItÂ's primary use is in cheese making but it can be used to make thicken desserts such as “Junket.

Extracted from the fourth stomach, the enzyme component rennin is used to coagulate milk.

An enzyme which coagulates milk. Rennet can be from animal origin, and alternative coagulates of microbial or plant origins are also used in cheesemaking.

substance causing milk to coagulate, used for the preparation of cheese Back

An extract from the stomachs of calves and lambs which contains the enzyme rennin, which is used to curdle milk in foods such as cheese and junket.

a substance used to coagulate milk for cheese-making, or to set certain puddings, such as junket.

An extract from the stomach of cows or sheep, used...

Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. Rennet contains 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 rennin or chymosin but there are also other important enzymes in it, e. g., pepsin or lipase.