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Animal rennet to be used in the manufacture of cheddar cheese. Rennet (/ ˈ r ɛ n ɪ t /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
Chymosin / ˈ k aɪ m ə s ɪ n / or rennin / ˈ r ɛ n ɪ n / is a protease found in rennet.It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.
Coagulation can also be achieved using acids, but this method yields lower-quality cheddar. The two key components of natural rennet are chymosin and bovine pepsin. Extracts from plants such as nettles were found to produce similar effects and have been used in some types of cheese-making (vegetable rennet).
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During the fermentation process, once sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate. Rennet contains the enzyme chymosin which converts κ-casein to para-κ-caseinate (the main component of cheese curd, which is a salt of one fragment of the casein) and glycomacropeptide, which is lost in the ...
Cheese options Sticks and stones aren't the only things that can break bones. The bone disease osteoporosis, which significantly increases the risk of fracture, is a serious health concern.
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
The surface of each cheese is then sprayed with an aqueous suspension of the mold Penicillium camemberti, and the cheeses are left to ripen for a legally required minimum of three weeks. This affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the cheese. [ 2 ]