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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.
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.
Fresh mozzarella, recognised as a traditional speciality guaranteed (TSG) since 1996 in the European Union, [10] [11] is available usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) in diameter.
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
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Mix first 3 ingredients until well blended. Refrigerate 2 hours. Shape into ball; coat with remaining ingredients. Serve with crackers. Kraft Kitchens Tips
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.
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.
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