Most of the clotting power in calf rennet comes from one enzyme called chymosin — about 95% — so it's the main player in turning milk into cheese.

Evidence from Studies

Supporting (1)

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Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum

Editorial/Opinion

2022 Jun

The study looks at the safe use of calf rennet in cheese-making, which contains chymosin and pepsin. It supports the idea that chymosin is the main enzyme that curdles milk, just like the claim says.

Contradicting (0)

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No contradicting evidence found

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Source Study

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum

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DOI: 10.2903/j.efsa.2022.7361

Similar Assertions

Chymosin is a special enzyme found in baby calves' stomachs that helps curdle milk, and it has strong chemical links that might help it keep its shape and do its job well.

1

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78%

The enzyme that helps milk turn into cheese works best at body temperature and stops working when it gets too hot, so it doesn’t stick around in the cheese you eat.

0

77%

The enzyme in cheese-making cuts a very specific spot in milk protein to make it curdle, and that precise cut is what helps turn milk into cheese.

1

0

75%

For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.

4

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72%

Rennet cuts a protein on milk's tiny particles, making them clump together and turn into cheese curds.

4

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71%