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About rennet

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jongiauk View Drop Down
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Joined: 01 May 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jongiauk Quote  Post ReplyReply Direct Link To This Post Topic: About rennet
    Posted: 01 May 2010 at 9:10am
Hundsblicher GmbH in Austria makes all 3 types. They have a lot of information on their website: http://www.hundsbichler.at/php/home_en.html
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childream View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:33pm
I hope so

we do not have to kill calf
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michael View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:33pm
I will let others respond to questions 1 and 2. However there are differences between bovine, goat and sheep rennets.

The question regarding flavour is an interesting one. There is good research suggesting that recombinant chymosin is equivalent to calf rennet in terms of cheese flavour. I suspect the battle for recombinant chymosin has now been won. However not everyone supports this research and the presence of other enzymes, including lipases, in calf rennet has been suggested as being responsible for the better flavour of cheese claimed by some for cheese made with traditional rennet..
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childream View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:33pm
I have read some articles about rennet,but still have some question:

1,are calf rennet and kid or lamb rennet the same?

2,is lamb rennet prefered to make sheep milk cheese?

3,somebody claim that rennet is better than DNA recombinant chymosin on flaver aspect.is that because rennet contain 5% pepsin?so , if mix 95% chymosin and 5% pepsin,it will work as well as rennet?and pepsin is very cheap!

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