Significant name of Rennet
Too Long; Didn't Read
“In the making of cheese the first step is to cause the milk to curdle. Lemon juice, vinegar, or any other acid would bring about this result, as we have already seen; but it is customary to make use of another and much more efficacious liquid called rennet. Let us learn first what this liquid consists of. That calls for certain explanations apparently foreign to our subject, but nevertheless leading directly to it.