Information AboutRennet |
| CATEGORIES ABOUT RENNET | |
| animal products | |
| ec 3.4.23 | |
| food industry | |
| cheese | |
| SHOPPER'S DELIGHT | |
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Rennin reacts specifically with κ-casein, cleaving the protein between the Amino Acid s Phenylalanine (105) and Methionine (106), producing two fragments. The soluble fragment (residules 106-169) which becomes part of the whey is known as Glyco Macro Peptide and contains the Glycosylation sites for κ-casein. The other component (residules 1-105) is insoluble. The most common source of rennet is the Abomasum (fourth Stomach ) of Slaughtered , milk-fed new-born Cow Calves or other young Ruminant s such as Camels or Goats . Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed. ALTERNATIVE RENNETS Many plants have coagulating properties. Some examples include Fig Tree bark, Nettles , Thistle s, and Mallow . Commercial vegetable rennets usually contain rennet from the Mold ''Mucor miehei''. Rennet from thistle or '' Cynara '' is used in traditional cheese production throughout the Mediterranean . In recent times, the genes responsible for rennet production have been transferred from calf cells to bacterial cells. The Daughter Cell s of these bacteria produce rennin that is identical to that of calves. Some trade names for this kind of rennet include Chy-Max, Chymostar Classic, and Chymogen. See also: Pepsin REFERENCES Carroll, Ricki. ''Making Cheese, Butter, & Yogurt''. Storey Publishing 2003. |