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Whey Better. Sadly, we’ve come to expect fast-food restaurants to cut corners and use processed (aka fake) cheese, but you might be delighted to discover that a few places still use the real ...
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. [1] Most cheese is now made using chymosin derived from bacterial sources.
Photo: Jonathan Weiss / Shutterstock. Design: Eat This, Not That!In the fast-food world, menu items are continuously evolving. Along with the regular stream of new releases, there are plenty of ...
1. Sprite Remix. Our tastebuds wept when Sprite Remix faded into the land of discontinued drinks. These fruity twists on traditional lemon-lime Sprite were so refreshing.
There is a ripening period prior to adding rennet (a mixture of enzymes that coagulates milk into curds and whey) to the cheese. Typically 3 ounces of rennet are added per 100 pounds of milk, allowing it to set in a temperature range of 85 to 86 °F (29 to 30 °C). Better results were achieved using 4 ounces of rennet per 100 pounds of milk and ...
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 whey. As the curd is formed, milk fat is trapped in a casein matrix.
Pepsi Blue. Okay, technically not a canned food, but it was a canned beverage, and its discontinuation still stings. Pepsi Blue was PepsiCo's contender in the Cola Wars of the '90s, launching in ...
To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. [4] Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. [5]