rennetem

Rennetem is a term that refers to a substance used in cheesemaking to coagulate milk. Traditionally, rennet was derived from the stomach lining of young ruminant mammals, such as calves, lambs, or kids, which contained enzymes like chymosin. This enzyme breaks down casein, the primary protein in milk, causing it to curdle and separate into curds and whey.

The use of rennet is crucial for transforming liquid milk into a solid curd, which is then processed further to create various types of cheese. The specific type of rennet used can influence the flavor and texture of the final product. While animal rennet is still widely used, there are also microbial rennets, derived from fungi or bacteria, and vegetable rennets, extracted from plants like thistle or artichoke.

Recombinant chymosin, a genetically engineered enzyme that mimics natural chymosin, is another widely used alternative, particularly in large-scale cheese production. This method allows for a consistent and reliable source of the key enzyme without relying on animal slaughter. The choice of rennet is often dictated by factors such as dietary restrictions (e.g., vegetarianism), religious considerations, cost, and the desired characteristics of the cheese. Regardless of its source, rennet plays an indispensable role in the art and science of cheesemaking.