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Junket is a company that makes rennet tablets and prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such as junket and ice cream. It was founded in 1874 by Christian Hansen in Hansen's Laboratorium in Denmark to make rennet extract for the cheesemaking industry.
Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. [1] It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, panna cotta, tavuk göğsü, almond tofu, haupia and tembleque. Junket rennet tablets
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.
Acid–base extraction is a subclass of liquid–liquid extractions and involves the separation of chemical species from other acidic or basic compounds. [1] It is typically performed during the work-up step following a chemical synthesis to purify crude compounds [2] and results in the product being largely free of acidic or basic impurities.
Junket may refer to: . Junket (dessert), a dessert like a jelly made of flavoured, sweetened milk Junket (company), a brand name of rennet tablets and dessert mixes Film promotion, or press junket, meaning the interviews, advertising, and press releases created to promote a product, especially feature films
Normality can be used for acid-base titrations. For example, sulfuric acid (H 2 SO 4) is a diprotic acid. Since only 0.5 mol of H 2 SO 4 are needed to neutralize 1 mol of OH −, the equivalence factor is: f eq (H 2 SO 4) = 0.5. If the concentration of a sulfuric acid solution is c(H 2 SO 4) = 1 mol/L, then its normality is 2 N. It can also be ...
There are many photos on the web of bottles of rennet or chymosin solutions - they are just bottles containing a clear liquid with a label like "2% rennet" or tablets. I am not sure how any one of these (ribbon diagram, a bottle of liquid, or a picture of a tablet) are really helpful... Jytdog 13:13, 19 March 2013 (UTC)
Moreover, nearly all commercially produced industrial enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. In some cases, production of biomass itself is the objective, as is the case for single-cell proteins, baker's yeast, and starter cultures for lactic acid bacteria used in cheesemaking.