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.

Evidence from Studies

Supporting (0)

0

Community contributions welcome

No supporting evidence found

Contradicting (1)

0

Community contributions welcome

0

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

Editorial/Opinion

2022 Jun

The study looks at whether calf stomach enzymes are safe to use in cheese-making, but it doesn't test how well they work at certain temperatures or pH levels, which is what the claim is about.

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.

Source Study

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

0

DOI: 10.2903/j.efsa.2022.7361

Similar Assertions

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

4

0

77%

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.

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%

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

0

75%

This lab-made enzyme from yaks works best at clumping milk when it's slightly acidic and warm — just like in real cheese-making.

4

0

74%