Vegetarian Cheese (non-rennet or animal enzyme)

[Guest guest]

Hi All,

 

I just bought some cheese that used to be made with non-rennet

vegetarian

enzyme and now they are using rennet! We do have some cheese labeled

" Vegetarian

Cheese " in the supermarket but they charge a bit more for these. I will

have

to start checking the labels again. For anyone who doesn't know about

the issue,

rennet comes from the stomach lining of a dead animal (calf?), and the

vegetarian

alternatives are made with non-animal enzymes. Now if only the

Supermarket where

I live would stock a nice hard Vegan cheese, that would make things

perfect but

there I go dreaming again.............

 

 

http://www.cheeselinks.com.au/products.html

 

And from other web sites.....

 

" all cheeses

Remember to check the ingredient list of the cheese if you're not sure.

Look out for rennet or enzymes. Many packaged cheeses and other foods

contain Vitamin A Palmitate, which is made from fish gelatin. Also,

check for whey, since this is a byproduct of the cheese-making process. "

 

 

" Cheese is made by coagulating milk to give curds which are then

separated from the liquid, whey, after which they can be processed and

matured to produce a wide variety of cheeses. Milk is coagulated by the

addition of rennet. The active ingredient of rennet is the enzyme,

chymosin (also known as rennin). The usual source of rennet is the

stomach of slaughtered newly-born calves. Vegetarian cheeses are

manufactured using rennet from either fungal or bacterial sources.

Advances in genetic engineering processes means they may now also be

made using chymosin produced by genetically altered micro-organisms. "

 

Bunny