Disclaimer: This is a user generated content submitted by a member of the WriteUpCafe Community. The views and writings here reflect that of the author and not of WriteUpCafe. If you have any complaints regarding this post kindly report it to us.

Cheese curds are separated from liquid whey by Rennet, which also causes them to clump. By concentrating on casein, the main protein in milk, it achieves this. Protein behaviour is influenced by enzymes, and Rennt causes casein molecules to split and re-coagulate into even bigger clumps. As they proceed to creating the finished product, cheesemakers then drain the liquid whey.

Cow's milk is the most common type of animal milk used to make cheese, but goat and sheep milk are also widely used. The milk needs to solidify to varying degrees before it can become cheese. Milk must congeal and harden in order for cheeses to become harder, such as a hard Parmigiano-Reggiano or a Swiss with a medium texture. Rennet is a huge help in this process. Rennt is not necessary for extremely soft cheeses like paneer and cream cheese. Acids like vinegar, citric acid, or the lactic acid that naturally occurs in milk facilitate their coagulation.

Read More:

https://bloggers-vision.blogspot.com/2022/11/rennet-is-not-something-that-can-be.html

Click Here For the Rennet Market Press Release

0

Login

Welcome to WriteUpCafe Community

Join our community to engage with fellow bloggers and increase the visibility of your blog.
Join WriteUpCafe