Question

Along with LAB, rennet enzyme is added to the milk to coagulate the casein protein for the production of curd. Rennet is generally extracted from

• A. Calf’s liver
• B. Calf spleen
• C. Calf’s stomach
• D. Calf’s pancreas

Answer 1

The correct option is C Calf’s stomach

Rennet is a milk clotting enzyme and chymosin is its key component which thickens the milk in the process of milk product making. Rennet by nature is animal based, produced in the stomachs of ruminant animals. Rennet is isolated from the calf stomach, it is added to the fresh milk along with the lactic acid bacteria (LAB) for coagulation of the milk protein casein into semi-solid form, causing it to separate into curds and liquid/whey.