Rennet is an enzyme used to and make cheese. Most rennet comes from animal sources, making it unsuitable for those who follow a vegetarian diet. Vegetarian rennet is derived from non-animal sources.
Function
Most rennet is an extract made from the abomasum---fourth stomach---of an unweaned calf or lamb. The extract contains chymosin, an enzyme that acts as a coagulant, breaking down the outer shells of milk's protein molecules and causing them to stick together. In other words, the enzymes in rennet cause milk to curdle.
Considerations
Vegetarians do not consume meat and avoid products made with animal products that involve killing the animal, including cheeses animal-derived rennet. Certain microbes and plants, however, contain substances that , and these may be used to make vegetarian cheese.
Microbial Sources
Three fungi and two bacteria are common sources for microbial rennet. The fungi are Endothia cryphonectria, Mucor miehe and Mucor pusillus. The bacterial sources are Bacillus prodigiosum and Bacillus subililis.
Plant Sources
The most common plant source for rennet is the cardoon thistle, Cynara cardunculus. Other plant sources include nettle, sorrel and sap from unripened figs.
Tags: curdle milk, made with, Most rennet