-
Rennet (/ˈrɛnɪt/) is a
complex set of
enzymes produced in the
stomachs of
ruminant mammals. Chymosin, its key component, is a
protease enzyme that curdles...
- cheese.
Traditional quark can be made
without rennet, but in
modern dairies small quantities of
rennet are
typically added. It is soft,
white and unaged...
-
Fermented milk
products or
fermented dairy products, also
known as
cultured dairy foods,
cultured dairy products, or
cultured milk products, are dairy...
-
During production, milk is
usually acidified and
either the
enzymes of
rennet or
bacterial enzymes with
similar activity are
added to
cause the casein...
- any cooking, but by
adding culture to
skimmed milk and
leaving it to
ferment.
Rennet is
usually not used. This skyr (skjør in
standard Norwegian) might...
-
Fermented tofu (also
called fermented bean curd,
white bean-curd cheese, tofu cheese, soy cheese,
preserved tofu or sufu) is a
Chinese condiment consisting...
- the
first stage in cheesemaking. The
coagulation can be
caused by
adding rennet, a culture, or any
edible acidic substance such as
lemon juice or vinegar...
- non-liquid,
white fermented milk product,
traditional for Eastern,
Central and (less often)
Northern Europe,
obtained by
fermenting milk with subsequent...
- cheese-making (vegetable
rennet). When calf-
rennet grew
scarce in the 1960s,
scientists developed a
synthesized type of
chymosin by
fermenting certain bacteria...
-
lactis or L.
lactis ssp.
cremoris strains such as are
usually used) and
rennet,
which allows the milk to
curdle and
parts to solidify, are
added to skim...
