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?

  • $\begingroup$ Somehow I doubt any whole cells exist after the process, the whole thing seems designed to break living tissues down and to denature protein. That being said calf stomach cells may be tough so +1. $\endgroup$ – Bitter dreggs. Jan 7 '19 at 2:01
  • $\begingroup$ @Duckisaduckisaduck - One would hope it doesn't denature protein. the whole puropse for the sacrifice is to obtain a complex set of enzymes. Denatured enzymes would be useless. $\endgroup$ – anongoodnurse Jan 7 '19 at 5:13
  • $\begingroup$ @anongoodnurse My error, I read too much into the adding vinegar part. $\endgroup$ – Bitter dreggs. Jan 7 '19 at 12:40

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