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Quote from: Bar Wench on October 01, 2008, 10:17:33 AMStilton bleghster! All cheese gives Wenchy the runsters. And the stersProlly the rennet ~ obtained from the lining of calves stomachs.Have you tried cheeses made with rennet obtained from fungi?We have had this conversation before methinks.
Stilton bleghster! All cheese gives Wenchy the runsters. And the sters
Quote from: Snoopy on October 01, 2008, 10:23:38 AMQuote from: Bar Wench on October 01, 2008, 10:17:33 AMStilton bleghster! All cheese gives Wenchy the runsters. And the stersProlly the rennet ~ obtained from the lining of calves stomachs.Have you tried cheeses made with rennet obtained from fungi?We have had this conversation before methinks.Fungi?
Quote from: Bar Wench on October 01, 2008, 10:41:18 AMQuote from: Snoopy on October 01, 2008, 10:23:38 AMQuote from: Bar Wench on October 01, 2008, 10:17:33 AMStilton bleghster! All cheese gives Wenchy the runsters. And the stersProlly the rennet ~ obtained from the lining of calves stomachs.Have you tried cheeses made with rennet obtained from fungi?We have had this conversation before methinks.Fungi?
Quote from: Barman on October 01, 2008, 10:44:16 AMQuote from: Bar Wench on October 01, 2008, 10:41:18 AMQuote from: Snoopy on October 01, 2008, 10:23:38 AMQuote from: Bar Wench on October 01, 2008, 10:17:33 AMStilton bleghster! All cheese gives Wenchy the runsters. And the stersProlly the rennet ~ obtained from the lining of calves stomachs.Have you tried cheeses made with rennet obtained from fungi?We have had this conversation before methinks.Fungi?
Vegetable rennetMany plants have coagulating properties. Some examples include fig tree bark, nettles, thistles, mallow, and Creeping Charlie. Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean.These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of kosher cheeses but nearly all kosher cheeses are produced with either microbial rennet or GM rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet below.[edit] Microbial rennetSome molds such as Rhizomucor miehei are able to produce proteolytic enzymes. These molds are produced in a fermenter and then specially concentrated and purified to avoid contamination with unpleasant side products of the mold growth. At the present state of scientific research, governmental food safety organizations such as the EFSA deny QPS (Qualified Presumption of Safety) status to enzymes produced especially by these molds.The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods.[1] These so-called "microbial rennets" are suitable for vegetarians, provided no animal-based alimentation was used during the production.[edit] Genetically engineered rennetBecause of the above imperfections of microbial rennets, some producers sought further replacements of natural rennet. With the development of genetic engineering, it suddenly became possible to use calf genes to modify some bacteria, fungi or yeasts to make them produce chymosin. Chymosin produced by genetically modified organisms was the first artificially produced enzyme to be registered and allowed by the FDA in the USA. In 1999, about 60% of U.S. hard cheese was made with genetically engineered chymosin[2]. One example of a commercially available genetically engineered rennet is Chymax, created by Pfizer.Today the most widely used genetically engineered rennet is produced by the fungus Aspergillus niger. The problems of destroying the aflatoxins or the antibiotic-resistant marker genes seem to be solved.
Quorn is a village in Leicestershire famous for fox hunting. What are you on about?
Quote from: Nick on October 01, 2008, 11:09:33 AMQuorn is a village in Leicestershire famous for fox hunting. What are you on about?Having fun guy
Wear a hat!
