Rennet – enzyme for milk clotting
Natural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age.
In nature, rennet serves to make breast milk digestible by thickening. Each mammal produces in its stomach a special form of chymosin to precipitate the milk protein (casein) in the stomach and make it digestible.
When making cheese, it is necessary to precipitate the milk protein.
The enzyme contained in the rennet produces very large amounts of milk for coagulation even in small doses, without the milk becoming acidic. Therefore, even very small amounts are sufficient for thickening the milk.
In practice, the cheese is usually used for cheese preparation at temperatures between 30 and 36 °C. The optimal temperature for the enzyme is at body temperature, the optimum for the cheese process is a little lower.
Back to the cheese encyclopedia