FOOD ADDITIVES AND CHEMICALS
THE RENNET
Animal rennet: The traditional rennet that has been used for centuries is made from the fourth stomach lining of the calf, which contains the enzymes renin and pepsin.
Herbal rennet: It is obtained from various herbs such as fig tree bark, nettle, thistle, cornflower, yarrow and hibiscus. Commercial yeast is only made from a variety of mushrooms called Mucor Miehei.
Also called rennet, rennet are sold in three different forms on the market.
CULTURES
Cultures are friendly bacteria that help "ripen" milk by increasing the acidity level. By fermenting the lactose in the milk, they provide a series of physical changes in the structure of the milk and initiate the production of lactic acid. These fermentation help determine the moisture and mineral composition of curd.
Cultures also play an important role in determining the taste, texture and other characteristics of cheese like rennet. When the milk reaches a certain temperature, they are added to milk. The ideal temperature value depends on the type of culture used and the cheese made. The aim is to provide a suitable environment for acid development in milk.
ADDITIVES
There are many additives that can be used in cheese making. The additives are to coagulate milk, ripen cheese; It is used to increase the consistency, shelf life and visual appeal of cheese. In addition, you can make experimental studies with additives while making cheese and produce unique cheeses.
Cheese salt
Calcium chloride
Acids
Colorants
Animal rennet: The traditional rennet that has been used for centuries is made from the fourth stomach lining of the calf, which contains the enzymes renin and pepsin.
Herbal rennet: It is obtained from various herbs such as fig tree bark, nettle, thistle, cornflower, yarrow and hibiscus. Commercial yeast is only made from a variety of mushrooms called Mucor Miehei.
Also called rennet, rennet are sold in three different forms on the market.
CULTURES
Cultures are friendly bacteria that help "ripen" milk by increasing the acidity level. By fermenting the lactose in the milk, they provide a series of physical changes in the structure of the milk and initiate the production of lactic acid. These fermentation help determine the moisture and mineral composition of curd.
Cultures also play an important role in determining the taste, texture and other characteristics of cheese like rennet. When the milk reaches a certain temperature, they are added to milk. The ideal temperature value depends on the type of culture used and the cheese made. The aim is to provide a suitable environment for acid development in milk.
ADDITIVES
There are many additives that can be used in cheese making. The additives are to coagulate milk, ripen cheese; It is used to increase the consistency, shelf life and visual appeal of cheese. In addition, you can make experimental studies with additives while making cheese and produce unique cheeses.
Cheese salt
Calcium chloride
Acids
Colorants
Copyright by Maysa Foods and Chemicals Ltd.
