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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.
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.
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In modern industrial cattle-farming, though, various commercial feeds are used, which may contain ingredients including antibiotics, hormones, pesticides, fertilizers, and protein supplements. The use of meat and bone meal, produced from the ground and cooked leftovers of the slaughtering process, as well as from the carcasses of sick and ...
Casein (/ ˈ k eɪ s iː n / KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. [1]
Instead, she focused mostly on getting enough protein and fiber in her diet. But as more studies began pointing to the health risks of ultra-processed foods, she decided to rethink her UPF choices.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese.
Bone meal provides phosphorus and calcium to plants, along with a largely inconsequential amount of nitrogen. [4] The N-P-K rating of bone meal is typically 3–15–0 [5] along with a calcium content of around 12% (18% CaO equiv.), [6] although it can vary quite a bit depending on the source from 1–13–0 to 3–22–0.
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