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Rennet, also known as coagulating enzyme, is an enzyme substance derived from animal or microbial sources. It catalyzes the conversion of lactose in milk into lactic acid, leading to the coagulation and solidification of milk during the cheese-making and dairy production processes. Rennet is commonly used to promote the coagulation and formation of solid milk products.

Source of Lactase

Traditionally, rennet was extracted from the wrinkled stomachs of unweaned calves, as these calves contain high levels of rennet in their gastric juices. However, with advances in technology, sources of rennet are no longer limited to animal sources, but now also include plant-based and microbial rennet. For example, plant-based rennet can be extracted from fig tree sap or pineapple fruit, while microbial rennet comes from certain molds and yeasts.

Lactase and Human Health

In the human digestive system, rennet is mainly found in the small intestinal fluid secreted by the cells of the small intestinal wall, which is responsible for hydrolyzing large proteins such as casein in cow's milk into small peptides and free amino-acids that are easily absorbed. When the activity of rennet is abnormal, it may lead to indigestion or nutrient absorption disorders, which are manifested as diarrhea, abdominal distension, weight loss and other symptoms. Therefore, the condition of rennet deficiency can be improved by supplementation with probiotic preparations or other therapeutic methods.

Conclusion.

In summary, rennet is an enzyme that plays an important role in both dairy production and human digestion. It can effectively coagulate the proteins in cow's milk, thus helping to make various delicious dairy products, and help to digest milk proteins in the human body to ensure the full absorption of nutrients. With the development of science and technology, the sources and applications of rennet are constantly expanding and innovating.