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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.
Chymosin / ˈ k aɪ m ə s ɪ n / or rennin / ˈ r ɛ n ɪ n / is a protease found in rennet.It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.
There are also non-animal sources of rennet. Would you prefer it read, "There are also non-animal-derived substitutes for rennet which are commonly, if imprecisely, called 'rennet.'" That strikes me as a bit more precise but too wordy. --Craig Stuntz 15:28, 2 August 2006 (UTC) I am not freaky about this detail - really not.
Rennet is a mixture of enzymes that turns milk into curds and whey in cheese making. Traditionally, rennet is extracted from the inner lining of the fourth stomach of calves. Today, cheese making processes use rennet enzymes from genetically engineered bacteria, fungi, or yeasts because they are unadulterated, more consistent, and less ...
Scioto Audubon Metro Park is located on Columbus's Whittier Peninsula. It borders the Brewery District to the east, Interstate 71 and the Scioto River to the north and west, and downtown to the northeast, and it is partially isolated by railroad tracks.
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