Definitions
- Referring to a complex of enzymes used in cheese-making. - Talking about the substance extracted from the stomachs of young ruminants, such as calves, lambs, or goats, used to curdle milk. - Describing a coagulating agent used in the production of cheese, yogurt, and other dairy products.
- Referring to the enzyme responsible for curdling milk in the stomachs of young mammals. - Talking about the proteolytic enzyme that breaks down casein in milk. - Describing the active ingredient in rennet that causes milk to coagulate.
List of Similarities
- 1Both rennet and rennin are enzymes used in cheese-making.
- 2Both substances are derived from the stomachs of young mammals.
- 3Both cause milk to coagulate and form cheese.
What is the difference?
- 1Function: Rennet is a broader term that encompasses all the enzymes used in cheese-making, while rennin specifically refers to the enzyme that causes milk to coagulate.
- 2Usage: Rennet is more commonly used in everyday language, while rennin is more technical and scientific.
- 3Sources: Rennet can be derived from various sources, including animal, vegetable, or microbial, while rennin is only found in the stomachs of young mammals.
- 4Composition: Rennet can contain various enzymes, while rennin is a specific enzyme.
Remember this!
Rennet and rennin are both enzymes used in cheese-making, but they differ in their origin, function, usage, sources, and composition. Rennet is a broader term that refers to the complex of enzymes used in cheese-making, while rennin specifically refers to the proteolytic enzyme responsible for curdling milk in the stomachs of young mammals.
