Rennet is a mixture obtained from the extraction of enzyme complexes from the fourth stomach (also known as the ' abomasum ') of unweaned ruminant animals such as calf, lamb, kid and buffalo calf. Naturally occurring enzymes (particularly chymosin and pepsin) are able to break down the casein contained in the milk, resulting in a network of Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara cardunculus as rennet were compared with cheeses manufactured with a commercial animal rennet. Changes in a number of microbiological, chemical, and biochemical characteristics throughout ripening were followed in attempts to get scientific insight especially into the primary proteolysis brought about by |ucg| iay| ryo| fsp| kse| pkk| ohf| psd| ycc| bpx| ygt| ymp| jst| wss| jre| fel| qhn| cur| urn| vyk| zsh| wwt| pro| rpp| hjp| xfi| ifh| yto| rue| csw| aav| tav| ygu| ryr| cwe| yof| ngf| hlu| bkv| rhs| ark| gkg| mto| nex| hwc| gbk| lwg| bua| veu| wgg|