Comments on: Kosher Chymosin Rennet

By: Reuven

Reuven — Thu, 01 Jan 2009 15:04:25 +0000

I am also in Australia and would like to make contact with anyone local (although I am in Melbourne this would include Sydney) to source the various kosher products.
As Melissa mentioned, the kosher yellow cheeses here are extremely expensive and the quality is no different to a car tyre, albeit less tasty. It is a problem when mozarella can be crumbled!! At $20 a block, it is disgraceful to say the least.

If anyone is interested, please contact me at reuven_segal@iprimus.com.au

By: Dr. Alberto Huberman, MD, PhD.

Dr. Alberto Huberman, MD, PhD. — Tue, 17 Jun 2008 05:42:11 +0000

For reserch purposes, I need a small quantity of chymosin (Rennin), it can be genetically engineered. Where can I get it in Mexico City.
I am a researcher in the Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran,
department of Biochemistry, and this product is needed for a research collaboration with a Hospital in Israel. Thank you for the information.

By: Sanjay Singh

Sanjay Singh — Thu, 01 May 2008 06:52:08 +0000

Hi….
I wish to know whether there is any govt. authorised laboratory in India who has facility to test Chymosin in Maxiren . Do provide me write ps which can specifically differentiate the nature of chymosin in vegetable rennett & animal rennet. This is required because Animal Renett is prohibited for imports in India.

Thanks in advance.

By: Craig Winchell

Craig Winchell — Wed, 23 Jan 2008 05:51:35 +0000

Hansen, as well as all of the major enzymena dn culture producers, do a lot of business in Asia and, presumably in Australia as well. Many of them have kosher cultures and enzymes. I’m sure it’s available.

By: Melissa

Melissa — Wed, 23 Jan 2008 03:51:15 +0000

Hi… I am wondering if you know is there are kosher cheesemaking supplies (rennet, starters, lipase, wax etc) in Australia ( I live in Sydney). There are only 2 types of kosher yellow cheese here and they are constantly CONSTANTLY growing mould- even before you open the packet sometimes. Because the market here is so small the manufacturers don’t give a hoot, and then get away with it! Thanks so much….

By: Craig Winchell

Craig Winchell — Thu, 16 Aug 2007 15:42:53 +0000

BS”D

Daniel, New England is a great company to work with, but I don’t think you can rely on their repackaging without supervision as supplying the same degree of kashrus as a nonrepackaged product. When we needed rennet, we popped over to the nearest cheese dairy (just up the hill, at the time) and armed with a new clean glass bottle, we repackaged it ourselves. And it was free. The vast majority of cheese dairies probably use kosher certified enzymes under a reliable hechsher.

By: Daniel Korobkin

Daniel Korobkin — Thu, 16 Aug 2007 15:13:30 +0000

Thank you, jabbet, for your post on contacting the Kelly Supply company. Since a one-liter bottle of rennet is more than most people need for home cheesemaking (and it’s also quite expensive), I spoke with Cherri from Kelly Supply at the number in your post. She told me about the New England Cheese Making Co., which repackages an OU certified rennet called Hannilase into 2-ounce bottles (at around $7 + shipping), which, I am told, is enough to make huge quantities of cheese. Cherri was kind enough to e-mail me the certification letter from the OU, so that even though the 2-ounce bottle does not bear the hechsher, one can rely on the fact that it’s kosher. You can contact the New England co. at 413-628-3808, and ask for Kathy Martel. They take credit cards and ship priority mail. If anyone would like a copy of the certification letter, you can contact me at rabbi@rabbi4u.com.

By: Raul Esteva

Raul Esteva — Fri, 15 Sep 2006 15:29:27 +0000

ESTOY INTERESADO EN CONSEGUIR TABLETAS Y/O LIQUIDO DE RENNET ANIMAL CUALQUIER AYUDA SE LO AGRADECERE YA QUE EN PUERTO RICO NO LAS ESTOY CONSIGUIENDO

By: jabbett

jabbett — Wed, 15 Mar 2006 13:55:48 +0000

Hi, Adam– Thanks for the comment. There’s actually no dilemma at all — cow rennet can indeed be kosher when the cow providing its stomach is slaughtered according to Jewish law. (For details on why using a “meat” product to curdle milk is acceptable, refer to The Gevinat Akum Prohibition by Rabbi Chaim Jachter.) I would imagine that since laboratory enzymes require no shechita, the only kashrut issues related to its development would be the media on which it’s grown and general supervision of the process. For more on that subject, I’d either contact a kashrut organization that certifies rennet or check out Kosher Food Production by Zushe Blech.

By: Adam

Adam — Wed, 15 Mar 2006 05:26:43 +0000

Hi. I have a question about how kosher this supposedly “vegetarian” microbial rennet is. If in reality it is structurally identicle to the rennet enzyme produced in a cow’s stomach, then isn’t it also NOT kosher?
It’s something of an ethical dilemna. Scientists have already cloned pigs in laboratory settings. I am assuming that the pig would still NOT be kosher, as it is identicle to a real pig. Is this so?
If it is, then how can consumption of microbial rennet identicle to cow’s rennet be considered kosher? It, too, is identicle in nature to the REAL deal, which is NOT kosher?
Can you help me out on this one?

Thanks,

Adam