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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.
A cheese ball is an American hors d'oeuvre that is a type of cheese spread. It first appeared in the 1940s, fell out of fashion, and then had a resurgence in popularity in the 21st century. It first appeared in the 1940s, fell out of fashion, and then had a resurgence in popularity in the 21st century.
In general, 85 to 115 g (3 to 4 oz) of rennet is added per 450 kg (1,000 lb) of mix. The rennet serves to coagulate the milk protein and form curds. The vat must be mixed thoroughly after the addition of the rennet to ensure equal mixing, and it also helps to dilute the rennet to make it easier to spread around.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers. Kraft Kitchens tips: VARIATION Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. In addition, coat the cheese ball with chopped fresh parsley instead of chopped nuts. SUBSTITUTE
Prepare by reducing the amount of Cheddar cheese to 1/2 cup and using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Mix first 3 ingredients until well blended. Refrigerate 2 hours. Shape into ball; coat with remaining ingredients. Serve with crackers. Kraft Kitchens Tips
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.
Bake the cheese balls until the breading is golden and crispy, about 5 to 7 minutes. Meanwhile, combine the applesauce, jalapeños, and mustard in a small bowl. Season with salt and pepper to taste.