並非所有的“凝乳霉”(Rennet) 都是由牛胃取得，現也有很多素食凝乳霉。 以下聖荷西餐廳和外國同修/長住提供的資訊供參考：

 

1) Info. provided by San Jose restaurant:

 

There are three kinds of rennet.  1) Animal rennet.  2) Vegetable rennet.  3) Microbial Rennet.   2) and 3) are OK for vegetarians.   The following web pages lists the brand of cheese that is make with one of the three kinds of rennet in USA (West, Midwest and East of USA).

 

http://www.traderjoes.com/products/brochures/rennet_west.asp

http://www.traderjoes.com/products/brochures/east_rennet.asp?ECID=list_track

 

 

2) info. from Richard

 

Hi, sisters,

 

Below is an article from an online encyclopedia

(www.wikipedia.org) explaining that nowadays rennet is

usually derived from vegetable sources. (By the way,

this encyclopedia is an excellent source of

information on almost any topic imaginable.)

 

Rennet, also called chymosin, is an enzyme that is

added to milk as the first step in making cheese, or

for making junket. The enzyme converts calcium

caseinate particles in the milk to relatively

insoluble calcium paracaseinate, which in the presence

of calcium ions coagulates to form a curd.

 

The traditional source of rennet is the abomasum

(fourth stomach) of slaughtered new-born calves or

other young ruminants. It is also possible to produce

rennet from fungi. In recent times, most commercial

rennet is made from genetically modified yeast or

bacteria, allowing the production of cheese that is

considered vegetarian. This rennet is thought to be of

a greater quality and consistency than traditional

animal rennet…..

 

WML,

 

Richard

 

3)

…also some rennet is vegetable based, usually the only way to know is to call the manufacturer….