FAQ

Once and for all it has to be said clearly: no animal is killed because of its stomach!

The demand for meat and veal decides whether there are stomachs available or not. The stomach is a “waste” product of the meat production. Special cut out, proper comestible treatment, shock-frosting, etc. - all these measurements cause high costs for the production. So either the high price for the stomachs is paid or the stomachs are thrown away.

Natural rennet is a limited product – the quantity of available stomachs is stagnating for many years and there is not rise to expect.

To this question we have a clear answer: definitely not!

The quality of a natural rennet depends on many parameters like the quality of the raw material, the method of extraction, the temperature of extraction, the filtering system, etc. All these parameters are important for whether the whole spectrum of enzymes is transformed into rennet or not.

After the extraction and activation the rennet has to be concentrated. Some Producers use for this purpose an industrial chromatographic enzyme concentration. This method of concentration makes the rennet poorer in respect of variety of enzymes – only some special types out of many are transformed into the rennet extract. Some of the chymosin and pepsin fractions are missing.

By testing natural rennets of different producers cheese makers report remarkable differences in yield and in development of flavour and taste.