[world-vedic] RENNET:GOOD AND BAD

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GOOD AND BAD CHEESES

The first step in cheese-making is to separate milk

into curds and whey. Curds are milk solids that consist of casein (a

protein), fat, water, and some carbohydrate (milk sugar, also known as

lactose). Whey is a liquid of yellowish colorthat contains water,

milk sugar (lactose) and whey proteins. Separation, or coagulation, of

the milk requires two stages. First, starter cultures of lactic acid

bacterium (favorable bacteria) are added to help curdle the milk and

help determine the ultimate flavors and textures of the cheese. Next,

the milk clotting enzyme (rennet) is added.Rennet is the dried

extract of rennin, the enzyme that is responsible for most of the milk

coagulation that takes place. In many cases, rennet was derived from

animals. However, some vegetable juices and extracts are used as

rennin, and modern advances in science have enabled microorgan- isms to

produce enzymes that mimic animal rennet. Hence, "rennet" can come from

animals, vegetables or microorganisms. Animal Rennet:This enzyme is

obtained from the stomach region of a suckling mammal, usually a calf

or lamb. This is the traditional barbaric way to make cheese;

many of the European cheeses use animal rennet.

Vegetable Rennet:

Derived from plants, these enzymes are extracted and modified into a

form similar to that of animal rennet. Some cheeses are traditionally

made from this type of enzyme (rennet). This type of rennet is

acceptable to lactovegetarians.

Microbial Rennet: This

is a common enzyme made from microorganisms through a process of

fermenta- tion. Common microorganisms include fungi and bacteria. This

type of rennet is also acceptable to lactovegetarians.

BELOW IS A LIST OF VEGETARIAN CHEESE

BRANDS AND NON VEGETARIAN CHEESE BRANDS.