For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.
Evidence from Studies
Supporting (4)
Community contributions welcome
Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.
The study talks about making cheese enzyme in a lab, but it mentions that normally it comes from calf stomachs, which supports the idea that it's been traditionally sourced that way.
Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris.
The study talks about making cheese enzymes in a lab, but it still uses the natural calf enzyme as a reference, which means it agrees that cheese-making traditionally used enzymes from baby calves.
Protein engineering of chymosin and expression in Trichoderma reesei.
The study talks about making chymosin in a lab now, but it also says the enzyme naturally comes from a baby calf's stomach, which is exactly what the claim says.
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum
The study looks at an enzyme from calf stomachs used to make cheese and confirms it’s safe. This supports the idea that cheese makers have long used enzymes from calf stomachs.
Contradicting (0)
Community contributions welcome
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.