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Cheese is made by coagulating milk to produce curds (solids) and whey (liquid). The curds are separated from the whey so they can be processed and matured to produce a wide variety of cheeses. The coagulation of milk is achieved by the addition of rennet, the active ingredient of which is the enzyme chymosin (also known as rennin).

The traditional source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal/bacterial sources or genetically modified micro-organisms.

Many traditional Cheese made in Western Countries are made with animal rennet and therefore, the cheese as well as its by-product whey so produced are non-vegetarian in nature.

Think and check before you buy imported whey proteins as pure vegetarian proteins!

Source: Vegetarian Society – Fact Sheet – Cheese Production

• Tags
• Casein
• Milk Protein
• Natural Proteins
• Proliva
• Vegetarian Protein
• Whey

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