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Steffanson and Dairy

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Thu, Jun-08-06, 00:06

Michelle H Michelle H is offline

Michelle H is offline

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Posts: 174

Plan: modified Atkins
Stats: 230/150/165 Female 69 inches

Female 69 inches

BF:22% (calipers)
Progress: 123%

Location: New Zealand

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Quote:

Originally Posted by santabarb

Anyone know why rennet is such a problem for some people? What is its substitute for those who can't tolerate it?

I didn't know rennet could be a problem.

Rennet is an enzyme that specifically acts on kappa casein in milk. It is used in very small amounts and I have always assumed it is deactivated in the final cheese. The acidic environment of the stomach would also deactivate (denature) it.

There are different types of rennet - some are from animal sources and some are from microbiological sources - these are the types used in "vegetarian" cheese. Check labels; ask the manufacturer.

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