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  2. Rennet - Wikipedia

    en.wikipedia.org/wiki/Rennet

    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.

  3. Manufacture of cheddar cheese - Wikipedia

    en.wikipedia.org/wiki/Manufacture_of_cheddar_cheese

    In general, 85 to 115 g (3 to 4 oz) of rennet is added per 450 kg (1,000 lb) of mix. The rennet serves to coagulate the milk protein and form curds. The vat must be mixed thoroughly after the addition of the rennet to ensure equal mixing, and it also helps to dilute the rennet to make it easier to spread around.

  4. Cheddar cheese - Wikipedia

    en.wikipedia.org/wiki/Cheddar_cheese

    Cheddar cheese Country of origin England Region Somerset Town Cheddar, Somerset Source of milk Cow Pasteurised Depends on variety Texture Relatively hard Aging time 3–24 months depending on variety Certification West Country Farmhouse Cheddar (PDO) Orkney Scottish Island Cheddar (PGI) Named after Cheddar Related media on Commons Cheddar cheese (or simply cheddar) is a natural cheese that is ...

  5. 16 Fast Food Restaurants That Use Real Cheese - AOL

    www.aol.com/finance/16-fast-food-restaurants...

    Real cheese comprises four primary ingredients: milk, starter culture, salt, and enzymes (often rennet). American cheese, ... For example, the soft tacos are sprinkled with cheddar cheese, and the ...

  6. 15 Fast Food Restaurants That Don't Use Real Cheese - AOL

    www.aol.com/finance/15-fast-food-restaurants...

    Real cheese comprises four primary ingredients: milk, starter culture, salt, and enzymes (often rennet). American cheese, however, is not technically "real" cheese — at least according to the ...

  7. Chymosin - Wikipedia

    en.wikipedia.org/wiki/Chymosin

    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.

  8. Cheese - Wikipedia

    en.wikipedia.org/wiki/Cheese

    A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).

  9. History of cheese - Wikipedia

    en.wikipedia.org/wiki/History_of_cheese

    By Roman times, cheese-making was a common practice and food group. Columella's De Re Rustica (c. 65 CE) details a cheese-making process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's Natural History (77 CE) devotes two chapters (XI, 96–97) to the diversity of cheeses enjoyed by Romans of the early Empire.

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