THRIVING after the FALL

The Library · Document 84 · FEASTING · Dairy and fermentation

Traditional Calf Rennet Extraction

Its printed title: The Biochemical, Anatomical, and Operational Methodologies for Harvesting Bovine Chymosin: A Comprehensive Guide to Traditional Rennet Paste Processing

Rennet paste from the stomach of an unweaned calf, beginning at slaughter. The early pages follow abattoir practice: captive bolt, stunning to sticking within 60 seconds, two knives, knife water of at least 82°C. It brines the stomach at 18 to 21°C for 24 to 36 hours and up to 3 to 7 days, dries it below 21°C for one to two weeks until it snaps like parchment, and grinds it. That section leans on EU rules and industrial hygiene, such as lactic acid sprays, far from a farmyard.

Open the PDF 17 pages · 364 KB

Number
84
Book
FEASTING after the FALL
Shelf
Dairy and fermentation
File
84 Traditional Calf Rennet Extraction.pdf
Pages
17
Works cited
49

Used in

The rows that check it

  • 3 confirmed
  • 1 amended
  • 1 marked for safety
  • M9 amended Safety Calf vell: salt at 15 % of its weight plus half its weight in water, 18 to 21 °C, 3 to 7 days; dry below 21 °C; grind 1:8 in sour whey with 4 to 5 % salt; keeps 6 months cold; …
  • M13 confirmed Calf under 2 weeks, 90 to 95 % chymosin; older calves give bitter cheese
  • M14 confirmed Chymosin cuts the kappa-casein coat at one site; micelles aggregate once about 85 % are cut; a thousand micelles across a hair
  • M37 confirmed Rennet test: half a teaspoon in 4 litres at 35 °C, floating disc, 10 to 15 min; home paste about a fifth the strength of shop rennet

In the Index

The cow Slaughter and butchery Milk, butter and cheese

Its works cited 49

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 23 journals, universities and public bodies
  • 2 books, archives and patents
  • 2 document-sharing sites
  • 3 encyclopaedias
  • 2 forums, video and social sites
  • 3 blogs
  • 13 other web pages
  • 1 without an address
Show all 49
  1. Determination of Rennet Clotting Time by Texture Analysis Method scirp.org/journal/paperinformation?paperid=37556
  2. (PDF) Plant Milk-Clotting Enzymes for Cheesemaking - ResearchGate researchgate.net/publication/359375192_Plant_M…
  3. One-Step Activation, Purification, and Immobilization of Bovine mdpi.com/2311-5637/12/1/66
  4. Article 2.mol.bio.msu.ru/biokhimiya/contents/v85/full/…
  5. Exploring the Wide World of Rennet | culture: the word on cheese culturecheesemag.com/stories/research-into-the…
  6. Was ist Lab und wofür wird es verwendet? Die Informationsschrift caglificioclerici.com/de/was-ist-lab-und-wie-w…
  7. Production of Sensorily Acceptable Pasta Filata Cheese with Partial mdpi.com/2304-8158/12/9/1766
  8. 46 Bovine Carcass Dressing Guide.pdf
  9. How to Make Rennet for Cheesemaking - Homesteaders of America homesteadersofamerica.com/how-to-make-rennet-c…
  10. What is rennet and what is it used for? The Caglificio Clerici's guide caglificioclerici.com/en/rennet-what-is-how-is…
  11. Gastric chief cell - Wikipedia en.wikipedia.org/wiki/Gastric_chief_cell
  12. Chymosin | Request PDF - ResearchGate researchgate.net/publication/278718218_Chymosin
  13. DIY: Traditional Rennet - Gianaclis Caldwell gianacliscaldwell.com/2016/05/05/diy-tradition…
  14. How To Use Rennet - Caglificio Clerici caglificioclerici.com/en/our-rennet/how-to-use…
  15. Rennet - Wikipedia en.wikipedia.org/wiki/Rennet
  16. Lab - Wikipedia de.wikipedia.org/wiki/Lab
  17. Altering the Chain Length Specificity of a Lipase from Pleurotus pmc.ncbi.nlm.nih.gov/articles/PMC9455245/
  18. Influence of lamb rennet paste on the lipolytic and sensory profile of researchgate.net/publication/225052141_Influen…
  19. Käse mit Lab selber machen kaese-selber.de/blogs/blog/kaese-mit-lab-selbe…
  20. Effects of ionic strength on the folding and stability of SAMP1 ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC8874027/
  21. Cholinium-Based Ionic Liquids Modulate Protein Stability - MDPI mdpi.com/1420-3049/30/7/1574
  22. Salt of the Earth: All about cheese's most elemental ingredient culturecheesemag.com/blog/salt-of-the-earth-al…
  23. Microbial Diversity of Traditionally Processed Cheese ... - IntechOpen intechopen.com/chapters/76551
  24. Evaluation of Microbiological Quality and Safety of Milk and Dairy article.sapub.org/10.5923.j.fph.20180802.03.html
  25. Safety evaluation of the food enzyme rennet paste from ... - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC8678806/
  26. (PDF) Cloning, Expression, Purification and Refolding of Caprine academia.edu/35614233/Cloning_Expression_Purif…
  27. Analysis of crystal structures of aspartic proteinases: On the role of pmc.ncbi.nlm.nih.gov/articles/PMC2374050/
  28. (PDF) Structural aspects of activation pathways of aspartic protease researchgate.net/publication/12800482_Structur…
  29. Mechanism of activation of the gastric aspartic proteinases - PMC pmc.ncbi.nlm.nih.gov/articles/PMC1219805/
  30. Structural Catalytic Core of the Members of the Superfamily of Acid pmc.ncbi.nlm.nih.gov/articles/PMC11313796/
  31. Investigations on the activation of bovine prochymosin - PubMed pubmed.ncbi.nlm.nih.gov/34519/
  32. Chymosin | PDF | Cheese | Protease - Scribd scribd.com/doc/81494102/chymosin
  33. Multiple strategies were adopted to optimize the enzymatic ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC12158995/
  34. US6375947B1 - Recombinant kid pregastric esterase and methods patents.google.com/patent/US6375947B1/en
  35. (PDF) The rennet paste: the effects of the production techniques on researchgate.net/publication/231590079_The_ren…
  36. Pregastric esterase and other oral lipases--a review - PubMed pubmed.ncbi.nlm.nih.gov/321489/
  37. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour researchgate.net/publication/233817334_Lamb_re…
  38. Effect of artisanal liquid rennet from kids and lambs abomasa on the researchgate.net/publication/248509368_Effect_…
  39. Effect of the use of three different lamb paste rennets on lipolysis of researchgate.net/publication/230806457_Effect_…
  40. Rennet Paste - Walcoren walcoren.com/rennet-paste/
  41. The Flavour - Caglificio Clerici caglificioclerici.com/en/the-ingredients/the-f…
  42. Does type of rennet (animal vs. vegetable) affect the end flavor of a reddit.com/r/cheesemaking/comments/cknw9q/does…
  43. Determination of total milk-clotting activity according to the manuelcastillo.es/pdfs-publications/Comparison…
  44. Milk Clotting Activity - Caglificio Clerici caglificioclerici.com/en/the-ingredients/milk-…
  45. Comparison of total milk-clotting activity measurement precision cabidigitallibrary.org/doi/full/10.5555/201133…
  46. Rennet strength - is it possible to convert from g per kg to IMCU/ml? reddit.com/r/cheesemaking/comments/jifjz4/renn…
  47. 6. Culture and Rennet Activity Tests - University of Guelph Open Books books.lib.uoguelph.ca/cheesemakingtechnologyeb…
  48. Coagulation activity - CERTA - UAB certa.uab.cat/index.php/en/what-we-offer/coagu…
  49. Coagulant Activity Test - Dairy Connection dairyconnection.com/coagulant-activity-test/