About rennet

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   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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jongiauk Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 01 May 2010 Location: Solihull Status: Offline Points: 13	Post Options Post Reply Quote jongiauk Report Post Thanks(0) Quote Reply 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 Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:33pm
	I hope so we do not have to kill calf

michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply 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..

childream Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply 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!