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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]
Whey is left over when milk is coagulated during the process of cheese production. Coagulation can happen by adding acid or rennet. It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. [3]
Maybe you’re following a high-protein meal plan, or you simply find yourself crashing at 10 a.m. despite eating breakfast. (Or maybe you just need an afternoon snack—same.) Have you tried high ...
Cheerios is expanding its cereal offerings in a move that fans say is an effort to stay “competitive.”. On Dec. 12, the breakfast food brand announced that it was rolling out two new versions ...
Getting enough protein in at breakfast helps keep you full and satisfied throughout the day. Here, dietitians lay out 8 of the best tasting high protein cereals
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