liquid is deducted the simplest way to make cheese and because it used to be

Liquid is deducted the simplest way to make cheese

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liquid is deducted – the simplest way to make cheese and because it used to be made in cottages, “cottage cheese” Video 2: For harder cheese, something more efficient than starter culture is required to coagulate the milk An enzyme, chymosin, is a naturally occurring enzyme found in the forestomach of calves By having the curds separating from the whey, it allows for better digestion of the milk Chymosin is found in rennet, extracts from the forestomach of calves, the rennet contains that particular enzyme known as chymosin Present as a tablet and efficiently coagulates the milk Can be done with microbial culture as well and can be added to improve the fragrance and taste of cheese The microbial culture with convert facts into fatty acids, proteins into amino acids, lactose into; lactic acid, acetic acid, propionic acid, and so on Rennet is produced only from live calves, and there’s been a shortage of rennett Possible to use other substances in cattle and cows but the amount is limited
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CHEM 181 Since 1990, it has been shown that one can produce chymosin using genetic modification In the stomach of calves, DNA that codes for the production of chymosin in calf cells are identified That section of DNA, the gene, can be inserted into a plasmid, introduced into cells, and then this modified yeast cell will start producing chymosin on their own The making of chymosin through GMO was he first product of genetic engineering in our food supply Video 3: In France, it’s claimed that there are 365 different types of cheese General de Gaulle – “how can I govern a country that has 365 different kinds of cheese!” Tyrosemiophilia – people who collect cheese labels Different types of cheese: Fresh cheese such as cottage cheese, mozzarella True mozzarella is made from buffalo milk Cheese curds are popular in Quebec because it is used in poutine Soft -ripened cheese such as Camembert cheese Done by removing more of the whey and innocelating the cheese with mold White material develops into the skin “Au coulant..” running cheese Salvador Dali – believed that one of his most famous paintings, known as Persistence of Memory actually is based on runny camembert Camembert is associated with a place in Normandy, France called Camembert Discovered by a local woman by the name of Marie Harel who supposedly introduced Camembert Brie is closely related to Camembert but comes from a different part of France Blue cheese such as Roquefort Made from sheep(ewe) milk Aged in special caves where mold develops inside the cheese Mold can also develop in the cheese by inoculating the mold directly into the cheese Roquefort has a very strong smell, the chemical associated with the smell is 2-heptanone – the alarm signal for bees Semi-soft cheese (more of the whey is removed in compared to soft cheese) such as Oka cheese or similar Gouda, Edam The curds are pressed harder and more of the whey is removed
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