Question

for production of cheese.......... enzyme is obtained from alimentary canal of cattle​

Answer 1

Answer:

Rennet is an extract from the fourth stomach (abomasum or rennet-bag) of ruminant animals, principally calves and adult cattle, with the capability of clotting milk by enzymic action. The dictionary definition2 is: 'any means of curdling milk, especially a preparation of calf's stomach'.

Answer 2

Rennet is used to coagulate, or thicken, milk during the cheesemaking process. ... This process changes the acidity level of the milk and starts the process of thickening the milk into a solid. Next, rennet is added to encourage even more thickening so that curds form and separate from the whey (liquid).

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