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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.
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]
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
The sweet cheese floating in the red whey is eaten as a dessert, usually cold. [1] Sugar can be added according to one's taste. Full-fat milk and rennet are used as ingredients. [2] The cheese takes multiple hours to prepare, thus being mainly served only on special occasions. [citation needed]
If you thought parmesan cheese was vegetarian, it's time to think again. The pasta-lovers staple actually contains an enzyme produced in calves' stomachs called rennet, BuzzFeed reported.
Cheddaring is a unique process in making cheddar cheese that involves stacking "loaves" of curd on top of one another in order to squeeze additional whey out of the loaves below. It is a multi-step process that reduces whey content, adjusts acidity, adds characteristic flavour, and results in a denser and sometimes crumbly texture.
Traditionally, this is done by hanging the cheese in a muslin bag [23] [32] or a loosely woven cotton gauze called cheesecloth and letting the whey drip off, [33] which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks. [23]
For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.