Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.
At what temperature we add the rennet to the fresh milk
The difference between "normal" cheese and a vegetarian cheese is the type of rennet that is used. An animal based rennet is typical in regular cheese, whereas in a vegetarian cheese it would be planet based. Rennet is used for coagulation in the process of making cheese.
Yes.
rennet
Rennet is used in the production of cheese.
The humoral coagulation system refers to the protein coagulation factor component.
Yes, it states on its website that it used a rennet derived from yeast (not animal rennet)
Coagulation is a process where solids begin to form, in a liquid. Like when your cut begins to scab over, that is coagulation.
The rennet of the calf had a bacterial infection and required antibiotics.
No. Rennet is an enzyme, butter is mainly milkfat.
You will need to read the ingredients to know if rennet of calf buffalo is used. Rennet is added to many different cheeses although some cheese is made without animal rennet.