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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.
The berries contain a rennet-like protease that can be used to clot milk for cheese production. [ 5 ] [ 6 ] The plant is prone to leaf spot disease caused by Alternaria alternata . [ 7 ]
According to Catherine Donnelly, these plant substances may have contained rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses". [10] Lokopakara text dated to the 10th century gives two recipes for coagulated cheeses made from buffalo milk for making sweets using plants ...
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The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. [ 2 ]
Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added.
Cheese made from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. [14] [15] In Bronze Age Canaan, cheese was perhaps among the salted foods shipped by sea in ceramic jars and so rennet-coagulated white cheeses similar to feta may have been shipped in brine, but there is no direct evidence for this. [16]
Burrata with the casing broken on a salad. Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. Unlike other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop stretchy strings (pasta filata), then shaped.