fourth stomach การใช้

Traditionally, rennet is extracted from the inner lining of the fourth stomach of calves.
In many cheeses the curdling is hastened by adding rennet, an enzyme preparation taken from the fourth stomach of calves ( or made synthetically ).
While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly.
Leonder Labbe, then assistant professor of Dairy Husbandry at the University of Louisiana-Lafayette explained that la caillette is rennet, the inner membrane of the fourth stomach of an unweaned calf.
Enzymes and hydrochloric acid are only secreted from the Abomasum ( fourth stomach ) onwards, and ruminants function from that point onwards much like monogastric animals, such as pigs and humans