Rennet cuts a protein on milk's tiny particles, making them clump together and turn into cheese curds.
Evidence from Studies
Supporting (3)
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The study shows that the cheese-making enzyme chymosin cuts a specific part of a milk protein called kappa-casein, which is exactly what the claim says happens to start curdling milk.
Proteolysis of milk proteins lactosylated in model systems.
The study shows that the enzyme chymosin cuts the kappa-casein protein in milk, which is exactly what the claim says happens to start cheese forming.
Peptide substrates for chymosin (rennin). Isolation and substrate behaviour of two tryptic fragments of bovine kappa casein.
The study shows that the cheese-making enzyme chymosin cuts a specific part of the kappa-casein protein, which helps explain how milk starts to clump into cheese.
Contradicting (0)
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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.