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2. Rennet - Wikipedia

   en.wikipedia.org/wiki/Rennet

   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.

3. Whey - Wikipedia

   en.wikipedia.org/wiki/Whey

   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]

4. Junket (dessert) - Wikipedia

   en.wikipedia.org/wiki/Junket_(dessert)

   Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. [1] It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, panna cotta, tavuk göğsü, almond tofu, haupia and tembleque. Junket rennet tablets

5. 15 Fast Food Restaurants That Don't Use Real Cheese - AOL

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

   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 ...

6. Cheesemaking - Wikipedia

   en.wikipedia.org/wiki/Cheesemaking

   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.

7. Acid-set cheese - Wikipedia

   en.wikipedia.org/wiki/Acid-set_cheese

   Ricotta is a high-moisture cheese, like cottage cheese, but it is not a pressed curd cheese. It can be made from whey or a blend of milk and whey. Traditionally, ricotta was produced from the whey byproduct of mozzarella and provolone production, but modern techniques usually use whole milk (sometimes without any whey). Milk can be blended into ...