When cheese is made with calf rennet, is it possible that the cheese contains cells of this calf (stomach)?
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into salt water or whey, together with some vinegar or wine to lower the pH of the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. Does this filtering exclude all stomach cells of the calf?