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About rennet

Printed From: Dairy Science and Food Technology
Category: General dairy
Forum Name: General dairy
Forum Description: Dairy science and technology matters not covered elsewhere
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=192
Printed Date: 21 Apr 2021 at 8:34pm
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Topic: About rennet
Posted By: Guests
Subject: About rennet
Date 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!




Replies:
Posted By: Guests
Date 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..


Posted By: Guests
Date Posted: 23 Mar 2010 at 10:33pm
I hope so

we do not have to kill calf


Posted By: jongiauk
Date 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 - http://www.hundsbichler.at/php/home_en.html



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