Extraction of calf rennet Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves as part of livestock butchering. These stomachs are a byproduct of veal production. Rennet extracted from older calves (grass-fed or grain-fed) contains less or no chymosin, but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.
Extraction of calf rennet Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young nursing calves as part of livestock butchering These stomachs are a byproduct of veal production. Rennet extracted from older calves (grass-fed or grain-fed) contains less or no chymosin, but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.