Texas A&M University (TAMU) NFSC300 Religious & Ethnic Foods Exam 2 Practice

Rennin, which is crucial in the cheese-making process as it coagulates milk, must come from kosher animals for the cheese to be considered kosher. This is rooted in the kosher dietary laws outlined in Jewish tradition, which dictate that only certain animals are permissible for consumption. Rennin derived from animals that are not deemed kosher would render the resultant cheese non-kosher.

This requirement emphasizes the importance of sourcing ingredients from animals that comply with the guidelines established in kashrut, the body of Jewish law governing what is and isn't kosher. In this context, using rennin from kosher animals ensures adherence to these laws, making the cheese acceptable for those observing kosher dietary practices.

Other sources of rennin, particularly from non-kosher animals or synthetic sources, would not fulfill the requirements, highlighting why the sourcing of rennin from kosher animals is essential for its kosher status.