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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]
Plasticized cheese mass is then cooled, drained of whey and shaped by hand. Shaped cheeses are cured in cold (8-12 °C), mildly acidic brine for 6 to 48 hours. For a long time, sulguni rennet cheese was produced only by local Georgian farmers but in 2012 the Georgian dairy company "LTD Sante GMT products" started producing packaged sulguni.
To fresh warm milk in an enameled bucket or deep pot is added whey (Ossetian: сылы / сулу, romanized: syly / sulu, from which the old name of cheese is Ossetian: сылыджын / сулугун, romanized: sylydžyn / sulugun, literally translated as "made in whey"), infused with the source of enzymes - pieces of cleaned and salted cow's stomach (rennet).
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.
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used.