Tuesday, March 24, 2009
Rennet
Rennet is used in cheese production to help the coagulation of milk. It is produced from the stomacks of calves. There are many kinds of cheese that use microbial enzymes (vegetarian-friendly) instead of rennet, since the former are cheaper; rennet is most often found in tranditional European cheese.
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Nice to see that you've also started a blog :) There was recently some controversy at Harvard about a cheese that dining services claimed was vegan, but actually contained animal rennet. By the way, I just looked up "vegan" in an English-Russian dictionary, and the result was surprising: "строгий вегетарианец".
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