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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]
Native whey protein is extracted from skim milk, rather than being collected as a byproduct of cheese production. This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet. [15] [16] [17] There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19]
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 fat .
Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In ...
Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%. [4] Ultrafiltration also retains the whey proteins in the cheese, and increases the yield in terms of processing volume, reducing the cheese making process from eight weeks to two weeks.
Rennet contains the enzyme chymosin which converts κ-casein to para-κ-caseinate (the main component of cheese curd, which is a salt of one fragment of the casein) and glycomacropeptide, which is lost in the cheese whey. As the curd is formed, milk fat is trapped in a casein matrix.
The cheese is made by inoculating warmed cow milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. [2]
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