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Animal rennet to be used in the manufacture of cheddar cheese. Rennet (/ ˈ r ɛ n ɪ t /) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
FPC was the first artificially produced enzyme to be registered and allowed by the US Food and Drug Administration. In 1999, about 60% of US hard cheese was made with FPC [15] and it has up to 80% of the global market share for rennet. [16] By 2008, approximately 80% to 90% of commercially made cheeses in the US and Britain were made using FPC ...
Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible for the coagulation of the milk proteins to produce curds. Cheese produced this way is neither vegetarian nor kosher. Coagulation can also be achieved using acids, but this method yields lower-quality cheddar.
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]
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple cream cheeses can contain 36% fat and 7% protein. [52] In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated ...
Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
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] Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials. [4]
The production yield of coagulated whey cheese is generally lower than ordinary cheese, as whole milk contains only 1% whey protein. [ citation needed ] Yield is dependent on the composition of the whey, the addition of milk or cream, the production technology, and the composition (moisture content) of the final product.