Vegetable rennet
Revision as of 17:03, 11 July 2012 by RealRecipes (talk | contribs) (Text replace - "Category:Cheese" to "Category:Cheese Recipes")
Name Variations
- rennin
About Vegetable rennet
Wikipedia Article About Vegetable rennet on Wikipedia
The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4). The chief use of rennet is in the making of cheese and junket. The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.
