Calf Rennet
Rennet is a traditional, GRAS coagulant for cheese with very long history of safe use; remaining residue is destroyed/inactive.
What it is
Calf rennet is an enzyme preparation extracted from the abomasum of young calves; contains chymosin (rennin).
Coagulating enzyme used to form curds from milk in cheesemaking.
What regulators actually say
"Rennet (animal-derived) and chymosin preparation (animal-derived) are derived from the fourth stomach (abomasum) of calves, kids, and lambs and are generally recognized as safe (GRAS) for use in food in accordance with current good manufacturing practice."
Regulatory status
United States — FDA
Animal-derived rennet (chymosin) — affirmed GRAS in cheesemaking (21 CFR 184.1685)
European Union — EFSA
Authorized food enzyme/processing aid
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