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Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. [1] Most cheese is now made using chymosin derived from bacterial sources.
Chymosin / ˈ k aɪ m ə s ɪ n / or rennin / ˈ r ɛ n ɪ n / is a protease found in rennet.It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.
Also eaten are calf's brains and calf liver. The hide is used to make calfskin , or tanned into leather and called calf leather, or sometimes in the US "novillo", the Spanish term. The fourth compartment of the stomach of slaughtered milk-fed calves is the source of rennet .
Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk proteins to produce curds. Cheese produced this way is neither vegetarian nor kosher. Coagulation can also be achieved using acids, but this method yields lower-quality cheddar.
So calf rennet is not very good for camels milk - there will be no real coagulation. But there is limmited slaughtering of young camels, so there is no camles rennet available. With genetic technology it is now possible to produce a camel rennet for all those regions that are producing cheese from camels milk.
The abomasum, also known as the maw, [1] rennet-bag, [1] or reed tripe, [1] is the fourth and final stomach compartment in ruminants. It secretes rennet , which is used in cheese creation. The word abomasum ( ab- "away from" + omasum " intestine of an ox ") is from Neo-Latin and it was first used in English in 1706.
The milk is heated to 31 °C (88 °F) after which calf or lamb rennet is added to begin curd production. The resulting soft curd is cut into small pieces which are again heated to 44 °C (111 °F). The curd is then placed in a mold and dry-salted until it can no longer absorb salt. The result is then aged in an earth- or stone-floored cellar.
An orca who made headlines for mourning her dead calf in a unique two-week “tour of grief” is responding to her latest deceased newborn in the same way, a heart-wrenching photo shows ...