Rennet and Whey: Vegetarian Safe?!
If anyone has any info regarding both of these, it would be greatly appreciated.
Thanks in advance
Answers: I'm not sure if these are vegetarian-friendly. Whey is supposedly a by-product of rennet, but how? Isn't whey ground-up calf stomach or are there other ways of producing it?
If anyone has any info regarding both of these, it would be greatly appreciated.
Thanks in advance
Vegetarians can have whey but not rennet
rennet is a slaughter by-product.
Whey is from milk, not meat or slaughter
Vegans avoid both, of course..
Neither of these are Vegan- but vegits can usem
Whey is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese. "Curds and whey".
Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk.
rennet is not appropriate for vegetarians, it is an enzyme product extracted from the digestive tract of beef carcasses.
whey is ok if it was produced without rennet, or with vegitarian rennet alternatives. whey is a liquid byproduct of cheese making, it is produced when the protien matrix of a dairy product tightens up and squeezes out some of the liquids inside, the clearish stuff on top of your yoghurt is whey.
When I was a vegetarian I gave up things like parmesan cheese and anything that had rennet in because an animal directly died to produce it. I still had products with whey in though. Now that I'm vegan I have neither... a cow hasn't directly died to produce whey but it will be eventually when it starts producing less milk and her male calfs have been killed by farmers so I don't want to support these industries which cause suffering and death.
Whey can be artificially processed, and often is, due to cost inefficiency.
Some whey certainly is a product of calf-slaughter. You can USUALLY tell if it is this type or not by checking the ingredient list for rennet.
Rennet is never safe for vegetarians. It comes from the lining of the stomach.
Whey is the liquid part of making "Cottage Cheese". As the milk ferments & sours the Whey(liquid) serperates from the Curds(cheese).
Rennet is from the stomach acid of a calf..It is naturally occuring so the baby/calf can disgest Mommy's/cow milk. Yes the calf is killed to get it.
There are plenty of rennetless cheeses on the market. I use Alta Dena.
Rennet is a byproduct of veal production.
There is vegetable rennet available (produced by a fungus) but it is often called "microbial enzyme". So if you see the word 'rennet' in the ingredients, assume it is from a calf.
Whey is the liquid (water soluble) portion of milk. The solid, water-insoluble part is called casein. You don't see particles of casein in milk because it is in emulsion. As soon as the emulsion is destabilized by a coagulant, the casein precipitates out and the remainder is called whey. Most of the protein and nearly all of the fat is in the casein.
Your vegan friends are suffering brain damage due to a lack of protein in their diets. They have given you really f*cked up information.
Whey is the watery byproduct of milk after the cheese curds have been removed.
Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk. It is used mostly for making cheese from milk because it curdles the milk.
Both are animal products.
And Pepper copied and pasted from Wikipedia just like I did, so you can't give her/him best answer because mine was wittier. ;) (Like I even care)