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