o Naturally occurring in the forestomach of calves Downloaded by Riviera

O naturally occurring in the forestomach of calves

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o Naturally occurring in the forestomach of calves Downloaded by Riviera Dresden ([email protected]) lOMoARcPSD|3695286
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o Helps digestion with milk by separating the curds from the whey o Found in rennet: extracts from the forestomach Can be bought as a tablet! When placed in milk @ the right temperature, it would coagulate the milk more efficiently & get the curd out Rennet is only produced from live calves There’s been a shortage of rennet Chymosin is the active ingredient in rennet Since 1990, possible to use GMO to produce chymosin Isolate cow gene that codes for the production of chymosin, insert it into plasmid modified yeast cell will produce chymosin on their own! First product of genetic engineering in food supply! Same can be done with microbial culture o Microbial culture added at this point to improve the taste of cheese o They convert fat fatty acids protein amino acids lactose lactic acid, acetic acid, propionic acid etc ° ° Types of cheese In France, it’s claimed to have 365 different types of cheese Fresh cheese o Cottage cheese o Mozzarella (Italy) True mozzarella is made from buffalo milk o Curds (Quebec) Part of poutine: cheese curd, meat gravy, fries Soft-ripened cheese o Remove more of the whey o Put the cheese in special forms & let it stand o Inoculate the cheese with some mold o Camembert most well-known White material develops on the skin Should you eat it with the skin? True cheese lovers say remove it Downloaded by Riviera Dresden ([email protected]) lOMoARcPSD|3695286
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It improves with aging Best when it’s au coulant (running) Associated with Salvador Dali’s painting “Persistence of Memory” Associated with Normandy, Camembert Discovered by a local woman, Marie Harel o Brie Related to Camembert King of cheese & cheese of kings Also has white substance on the skin Comes from an area north of Paris Not sold in individual packages like Camembert Sold in large wheels Blue cheese o Roquefort Made form sheep/ewe milk Aged in special caves that have molds which develop in the cheese Also possible to inoculate the mold directly into the cheese Different from Camembert & Brie b/c the mold develops within it Has very strong smell (2-heptanone, also alarm signal for bees) Semi-soft cheese o More whey than soft cheese is removed o Oka o Gouda o Edam Hard cheese o Remove a lot of the whey o Press them & age for a long period of time o Swiss Emmental Gruyere Has holes in it Milk is heated up & raked with a harp Put into molds & squeeze out all the liquid, makes it very hard Cheese is inoculated with Propionibacterium shermanii Converts lactic acid into CO 2 Downloaded by Riviera Dresden ([email protected]) lOMoARcPSD|3695286
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Gas causes bubbles/holes to form o Cheddar (England) Some people concerned that if they eat this while on medication Antidepressant type of medication called monoamine oxidase inhibitor Cheddar cheese contains tyramine which will interfere with the medication Processed cheese o
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