Talk:Rennet

message: This article has a line inserted at the bottom stating "Vegan alternatives to cheese are manufactured without using animal milk but instead use soy, wheat, rice or cashew. These can be coagulated with acid using sources such as vinegar or lemon juice", this statement has no bearing on the topic of rennet. Moreover, the substances which are described in this line do not meet the legal definition of cheese, which is a product produced from animal milk. This whole reference should be removed.
:Who says that cheese is made of only animal milk?????Maduixa (talk) 23:14, 2 February 2020 (UTC)
thread_title: "Vegan Cheese"

message: A recent edit added camels and giraffes as possible sources of rennet. A quick web search turns up serious references to camel rennet, but none to giraffe rennet. Is this actually done or even possible? Some sort of reference would be good here, 'cause if true, it's kind of interesting. Mattdm 20:43, 3 February 2006 (UTC)
thread_title: Rennet Sources

message: An anon recently added this plant into the list of rennet substitutes. Please verify. `'mikka (t) 00:57, 14 June 2006 (UTC)
thread_title: [[Creeping Charlie]]

message: "Natural Rennet is a limited product anyway - only about 35% of the worlds cheese production can be done with original natural calf rennet so there is a need for artificial coagulants especially for cheap and lower quality cheeses." -- what is this supposed to mean? In particular, what does "can be done" mean?
: "can be done" means that only 35% of the worlds cheese production comes from the coagulation of milk with natural calf rennet. 
This is because there are not more stomachs available and therefore the rennet production is limited. The availability of stomachs depends on the consumption of veal. No animal neither calf nor giraffe (this in nonsense anyway, because there is no giraffe milk) is ever slaughtered because of the stomach.
:: Of course there's giraffe milk -- they're mammals. I'm not saying that it's not nonsense, but your reasoning isn't valid. I'd love to see a reference for cheese made this way, though. Matthew Miller (talk) 12:42, 5 December 2009 (UTC)
replies: text: It is for this reason that I put a  template on "The most common source of rennet[citation needed] is the abomasum..." From what you write, this is unlikely to be true. --Craig Stuntz 14:05, 2 August 2006 (UTC)

text: It is because rennet is ex definitonem the natural product and everything else is artificial coagulants or artificially produced enzyms. All of the natural rennet comes from calves (chym. + pepsin) and cows (pepsin) and some is produced from goats and lambs. The rest like pigs or chicken is not to be used by serious people for serious cheese. kind regards (Bioren 14:50, 2 August 2006 (UTC)
thread_title: Rennet limitations

message: Bioren (talk • contribs) wrote this on my talk page:
: I know somethig about rennet and about interests of big companies and all that stuff and I know that there is alot of miss-information going round - especially considering the information of vegetarians. I wrote "the most common" because rennet is ex difinitionem natural rennet and 99.9% of the rennet comes from cows and calves.
: Everything else is an artificial coagulant or chymosin produced by genetically modified bacteria or yeast or mould. So these things are rennet-substitutes.
Well, this is perhaps something the article should clarify, but realize that this terminology, while perhaps technically precise, is not how cheese is labeled here in the U.S. There is a variety of terms used in ingredient lists on cheese packages, with, for example, "enzymes" and "microbial rennet" used to describe different packaging of the same cheese. When one sees "rennet" on a package here, it isn't safe to assume that the listed ingredient is in fact calf rennet or something different. Similarly, if you see "enzymes" on the ingredient list you can't tell what the precise ingredient was. If a cheese actually says "calf rennet" or "microbial rennet" then you have a good idea of what you're getting, but these terms are less common on cheese packages.
I added this line to the article this morning:
: There are also non-animal sources of rennet.
Would you prefer it read, "There are also non-animal-derived substitutes for rennet which are commonly, if imprecisely, called 'rennet.'"
That strikes me as a bit more precise but too wordy. --Craig Stuntz 15:28, 2 August 2006 (UTC)
thread_title:  Precise meaning of "rennet" vs. what is on a cheese package 

message: Ewww...does most rennet really come from slaughterhouse animals? And especially newborns?!?!?!? I'm cutting out the solid dairy from my diet. Bye bye cheese, even tho I used to love you. VegScene
: From the article: Only about 35% of world-wide cheese production can be done by the use of animal rennet; 65% is already done with other coagulants. --Craig Stuntz 17:42, 14 September 2006 (UTC)
replies: text: No - you do not have to give up cheese. You will find enough cheeses and also whey products coming from microbial rennet or genetic rennet - as long as you accept that calves have to be killed for the milk production. No calf: no milk - much milk: many calves - and not all of them will become further milk-cows. But this is going in somehow philosophical regions - like: corn-harvesters are killing young rabbits, bambies and other animals on the free fields - this is a by-product of corn-production - so: is corn still vegetarian? And I think there might be also better examples for what I want to say with this. (Wolfgang 10:25, 24 September 2006 (UTC)

text: just an addition: according to official figures in the EC, the average livetime of a milk cow is 2.7 lactation periods. In this time she produces possibly 27,000 litres of milk - high performance and lactation period goes over 1 year and gives birth to 2.7 calves. As the calves are killed and the milk cow also, we have 1 cow = 500 kg and 2.7 calves = 2.7 x 80 kg = 716 kg in total of dead cow for possibly 27,000 x 10% = 2,700 kg of cheese. So 1 kg of cheese causes something like 265 g of dead cow. No matter if it is produced with "vegetarian" rennet or not. Who was asking for 0,000002 grams of calf enzyme used for the production of 1 kg of cheese? ;-) Bioren (talk)  —Preceding undated comment added 15:34, 25 May 2010 (UTC)
replies: text:  Very interesting point. Do you have a link to these official figures? If so, this can be an entry under "cheese". Norman21 (talk) 10:52, 27 July 2012 (UTC)
thread_title:  Giving up the cheese 

message: The "Alternative coagulants" section has got nothing to do with rennet. How about moving it somewhere else, like curd, which redirects from coagulation (milk). Horatio 08:58, 13 September 2007 (UTC)
replies: text: I disagree. The Alternative coagulants section describes non-animal types of rennet. The subject of this article is all types of rennet, not just animal rennet. Perhaps the "alternative coagulants" title is a bit misleading because it implies that they are separate from rennet. However, that isn't the case. The cheese I buy lists in its ingredients "vegetable rennet" or "microbial rennet", not "vegetable coagulant" or "microbial rennet simulator". -kotra 04:05, 14 September 2007 (UTC)
thread_title:  Alternative coagulants 

message: please help as I am not an expert in editing and fullfilling all requests of wikipedia experts I kindly ask some-one - maybe you KOTRA? - to put in this  citation:
http://www.lelait-journal.org/index.php?option=article&access=standard&Itemid=129&url=/articles/lait/abs/2004/05/L0420/L0420.html
"The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods" - was a little bit understating the facts if you talk to cheese-experts from countries where both is used: microbial coagulant and natural rennet - but I wanted to remain balanced Bioren 15:45, 2 October 2007 (UTC)
replies: text: Sorry, I didn't notice this until now. Your reference is very appropriate, thanks a lot for adding it! I've expanded the citation information a little, using Template:Cite_journal. -kotra (talk) 10:31, 31 December 2007 (UTC)
thread_title:  bitterness with microbial - fungal - rennet 

message: What is up with this ref?  It doesn't look like a reference but two people's names.  Does it belong? -Verdatum (talk) 20:31, 10 March 2008 (UTC)
replies: text: I think I got it figured out.  It looks like it's supposed to be a continuation of the previous ref.  Since credentials are not nessisary in author attributions in a ref, I trimmed it and tacked it onto the previous ref.  Obviously, please correct me if I'm mistaken. -Verdatum (talk) 20:36, 10 March 2008 (UTC)
thread_title:  Tom Zinnen ref 

message: This is not my claim, but I cut this talk from the main page, felt like sticking it in talk:
You keep on saying these genetically engineered products are mostly suitable for vegetarians. Are you trying to kill the vegetarians? 24.77.212.250 (talk) 22:36, 13 May 2009 (UTC)
replies: text: Speaking as a vegetarian, I'm a bit confused by their statement. If the rennet is produced without the use of any animal products, is it not suitable for vegetarians? "The so-called "GM rennets" are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter." is pretty clear on this. -kotra (talk) 23:26, 13 May 2009 (UTC)
thread_title:  GE vs. Vegetarians 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 16:19, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I'm a bit confused by "governmental food safety organizations such as the European Food Safety Authority deny QPS (Qualified Presumption of Safety) status to enzymes produced especially by these molds," under the heading of microbial rennet. At least some cheese on the market in the UK contains microbial rennet, so how does that relate to the denial of QPS? Darren.reynolds (talk) 20:40, 25 March 2015 (UTC)
thread_title: Food safety

message: It would be great to include photos of rennet (liquid, tablets) as it is actually used by cheesemakers.  I checked Commons and the 2 images aren't applicable.  I'll read up on the topic of fair use and 
wiki image guidelines -- and then look for images on the internet.  Does anybody have some helpful advice for me? NinetyNineFennelSeeds (talk) 19:16, 11 November 2009 (UTC)
replies: text: hello - have a look at www.hundsbichler.com - there you can see pictures of all different rennet products including dried stomachs, powder, tabletts, etc Bioren (talk) 14:47, 19 December 2010 (UTC)

text: Rennet that I have bought from a grocer for making Junket was a clear liquid with a very slight yellowish tint. A photo would be as useful as a photo of water. MrDemeanour (talk) 17:25, 10 August 2018 (UTC)
thread_title:  Photographs 

message: What is the precise age or age range of the calves which provide rennet for making cheese? A day? A month? Six months? I feel the term "young calves" is not adequate. 93.97.15.83 (talk) 18:15, 12 November 2009 (UTC)
replies: text: It'd be helpful to add the adjective "unweaned".  It's included in dictionary definitions of "rennet".  From yourdictionary.com: "the membrane lining the stomach of an unweaned animal, esp. the fourth stomach of a calf." NinetyNineFennelSeeds (talk) 19:47, 12 November 2009 (UTC)
replies: text:  I could deliver enough information as I have an international rennet producer at hand. But if I deliver real figures, someone always is questionning them and asking for proves. If I put in this company as prove, someone is deleting this again - same with pictures - so the thing starts to get somehow annoying. Unweaned is just necessary for the highest quality of rennet - plus 95% chymosin content. There are also grain-fed calves used for approximately 50% chymosin content. Even bovine stomachs are used for 15-20% of chymosin content - especially in the north like Sweden or Norway. Bobby calves are killed after 5 - 10 days because of the milk production. Milk-fed calves - or calves fed with milk substitute for the production of veal are killed after aprox. 6 months. Bioren (talk)  —Preceding undated comment added 15:25, 25 May 2010 (UTC)
thread_title:  Precise age of the calves  

message: The Rennet article states:
A GM-free alternative to "GM rennets" is Hannilase which is used by all certified organic cheese makers (certified organic cheese makers must use GM-free rennet).[6] Hannilase is made by Chr. Hansen of Denmark.[7] Hannilase is a microbial coagulant produced by fermentation with the fungus Rhizomucor miehei.[8]
Looking at the source, this is more particular to Australian laws regarding organic cheeses and not necessarily for other countries; I would think it important to localize this statement to the proper country so that it's not taken as a broad generalization world-wide. For example, in the US does the USDA have the same requirements? 67.22.192.24 (talk) 17:18, 12 December 2010 (UTC)
replies: text: I removed this statement because it is pure advertising for one company - there are many producers of microbial rennet substitutes and the EC-law allows microbial rennet substitutes for the production of organic cheeses. Chr. Hansen is by the way also producing GM rennet substitutes and claiming that microbial rennet substitutes have an unclear (doubtfull) allergenic status Bioren (talk) 14:45, 19 December 2010 (UTC)
thread_title:  Organic Labeling World-Wide vis-a-vis GE Rennet 

message: Regarding this reference:
^ ""Rennet"". American Cheese Society. http://www.madisonmarket.com/index.php?page=rennet. Retrieved 2009-11-17.
The webpage linked to is actually not affiliated with the American Cheese Society at all. The webpage is affiliated with a market of some kind, and while it cites the information as being from the American Cheese Society, it does not give <I>specific</I> references. I think we need to find a higher-quality source for the statistics about percentage of GMO rennet in hard cheeses.  —Preceding unsigned comment added by 72.208.82.134 (talk) 09:13, 3 March 2011 (UTC)
thread_title:  bad source 

message: the link "Appendix D - Assessment of filamentous fungi - Qualified Presumption of Safety" is dead  — Preceding unsigned comment added by 136.152.7.190 (talk) 22:32, 19 August 2011 (UTC)
thread_title:  bad link 

message: an editor recently requested an image.  Not clear what the person wants... rennet is a mixture of proteins derived either from animal stomachs or microbes... chymosin is the most prevalent protein in the mix.   companies also make a recombinant chymosin that is also sold as "rennet."   if you look at the chymosin article, you will see a ribbon diagram of chymosin.  There are many photos on the web of bottles of rennet or chymosin solutions - they are just bottles containing a clear liquid with a label like "2% rennet" or tablets.   I am not sure how any one of these (ribbon diagram, a bottle of liquid, or a picture of a tablet) are really helpful... Jytdog (talk) 13:13, 19 March 2013 (UTC)
thread_title:  request for image 

message: Fermentation produced chymosin (recombinant chymosin) is not identical to rennet-derived chymosin; its pattern of glycosylation is different.  The article currently states that they are identical; someone ought to take this on. 47.35.2.40 (talk) 17:41, 1 April 2017 (UTC)
thread_title:  FPC not identical to animal product