Читать книгу The Story of Milk - Johan Ditlev Frederiksen - Страница 9

Rennet.—Among the unorganized ferments, Rennet or Rennin is highly important on account of its power of coagulating or curdling milk by precipitation of the casein. Rennet is extracted from the stomach of the suckling or milk-fed calf, where it serves in digesting the calf’s food. It is in the market in the form of a liquid extract as well as a dry powder compressed into tablets (Rennet Tablets and Junket Tablets). The characteristics and use of rennet are described under “Cheese Making” in Chapter III.

Pepsin is another enzyme the office of which in the process of digestion is to dissolve albuminoids. It is not considered identical with rennet though in an acid solution it will curdle milk. It occurs in the stomachs of grown animals fed on solid food and is usually produced from hogs’ stomachs.