The answer is a definite yes. Traditionally, the first step in making cheese was to kill a newly-born, milk-fed calf and remove its stomach to make rennet.

Call the 800 # and request a list. Almost all European cheeses still use animal rennet.


It used to be that making cheese meant killing cows. The source of rennet is the stomach of slaughtered newly-born calves. For those who don't know, rennet is an enzyme used to help ferment milk into cheese and it is made of the inner linings of a young cow, pig, or chickens stomach and is naturally in the stomach to help break down the mothers milk it drinks. The traditional source of animal rennet is the stomach lining of calves. Only those dairy calves that add no value to the dairy farm (bull calves and freemartin heifers) are sold and fed up to be slaughtered for veal. The rennet was derived from the inner lining of the abomasum, the fourth stomach of the calf or any other animal classified as a ruminant. According to Wikipedia, the active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it such as pepsin and lipase.It is used in cheese makingto speed coagulation and separate the curds and whey after the starter … Traditionally, the first step in making cheese was to kill a newly-born, milk-fed calf and remove its stomach to make rennet. Calves are used for TV dinners and kid leather.
Young cows, specifically — a few days old, at most. There are alternatives to using animal-based rennet, by using plant-based or GMO-based rennet, but the standard and traditional way is to use animal-based rennet. 6 months. Beef cattle are reared outdoors in all Australian states and territories. With or without rennet, the male calves of dairy cows are killed for meat (since they cannot produce milk), and even the dairy cows, themselves, are eventually killed, too. So it is economic to use the stomach linings of these animals for rennet, bearing in mind that even if there were no demand for rennet, these animals would still be slaughtered.

I know that it's "taken" from the forth stomach of a calf, but that's all I know. Around 25% of male calves are removed from their mother and slaughtered within 48 hours of their birth. Rennet contains an enzyme called chymosin that is traditionally obtained from the “abomasum” (fourth stomach) of a newborn calf or lamb. The enzyme is extracted from the stomach lining of the slaughtered calf, by washing and drying the lining.

What are the animal welfare issues with weaning nose rings and other anti-suckling devices for calves? If a calf is already destined to become veal, one could argue that collecting its rennet isn’t a waste. Labeling The problem for vegetarian consumers is determining whether a particular cheese contains animal ingredients. Products from processed bobby calves include young veal for human consumption, valuable hides for leather, calf rennet for cheese making, and byproducts for the pharmaceutical industry. Source(s): 22yo ovo-vegetarian. Anyways, in the U.S. I do know they must take the calf away from it's mother for her to provide milk for the masses, and young calves are killed for their tender meat and rennet.

Turn on ALL push notifications The "best-cared for cows on the planet." The traditional source of animal rennet is the stomach lining of calves. The enzyme is extracted from the stomach lining of the slaughtered calf, by washing and drying the lining. Thanks. They will email it right away. Adult mammals don’t have this enzyme — newborn calves and lambs need it to help digest and absorb milk. The lining contains chysomin, a naturally occurring enzyme, which helps digestion and milk absorption. Tagged: Animal husbandry procedures Breeding Farm animal husbandry.