Rennet: nf Rennet is a coagulant of animal origin extracted from the fourth stomach (above) of young ruminants (especially calves and lambs, but also foals in certain Eastern European countries).
It is made up of active enzymes called chymosin. It is used for the coagulation of the milk necessary for the manufacture of cheeses. The word enzyme was coined in 1878 by F. Kühne.
In France, the first standardized rennet was produced in 1872, in Beaune, by the...
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