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Rennet (/ˈrɛnɪt/) is a
complex set of
enzymes produced in the
stomachs of
ruminant mammals. Chymosin, its key component, is a
protease enzyme that curdles...
- also
known as the maw,
rennet-bag, or reed tripe, is the
fourth and
final stomach compartment in ruminants. It
secretes rennet,
which is used in cheese...
-
container made from the
stomach of an animal,
resulting in the milk
being turned to curd and whey by the
rennet from the
stomach.
There is a legend—with...
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digestive system, in
humans and
other animals,
including the esophagus,
stomach, and intestines. Food
taken in
through the
mouth is
digested to extract...
-
Pyetia also) is
curdled milk
obtained from an animal's
stomach,
containing (and used as)
rennet. Arist.HA522b5, PA676a6, GA739b22, Nic.Al.68, 323. Pytia...
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cheese often involves rennet, an
enzyme that
splits milk into
curds and whey. Many
forms of
rennet are
derived from the
stomach linings of animals, but...
- and
transporting milk in
bladders made of ruminants'
stomachs, as
their inherent supply of
rennet would encourage curdling.
There is no
conclusive evidence...
- "paneer" into "cottage cheese",
cottage cheese is made
using rennet extracted from the
stomach of ruminants, and cow's skim milk.
Queso blanco or
queso fresco...
-
lactis or L.
lactis ssp.
cremoris strains such as are
usually used) and
rennet,
which allows the milk to
curdle and
parts to solidify, are
added to skim...
-
later formed into cheddar.
Rennet is an enzyme,
originally collected from the
stomach of a milk-fed calf (natural
rennet). This
enzyme is responsible...
