Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 Most of the big cheese factories use one of these nowdays Because of the limited availability of proper stomachs for rennet production, cheesemakers have always looked for other ways to coagulate the milk. Artificial coagulants are a useful alternative, especially for cheap or lower-quality cheeses. As the proper coagulation is done by enzymatic activity, the task was to find enzymes for cleaving the casein that would result in a taste and texture similar to animal-based rennet. Vegetable rennet Many 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. Microbial rennet Some 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. Genetically engineered rennet Because 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. [citation needed] Cheese production with genetically engineered rennet is similar to production with natural calf rennet. Genetic rennet contains only one of the known main chymosin types, either type A or type B. Other chymosin types found in natural rennet do not exist in genetic rennet. This is also the reason why special analysis can determine what kind of coagulant has been used by analyzing what bonds have and haven't been cleaved. Often a mixture of genetically engineered chymosin and natural pepsin is used to imitate the complexity of natural rennet and to get the same results in coagulation and in development of flavour and taste. The so-called " GM rennets " are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter—but only for vegetarians who are not opposed to GM-derived foods. Acid coagulation Milk can also be coagulated by adding some acid, e.g. citric acid. This form of coagulation is sometimes used in cheap mozzarella production without maturation of the cheese. Cream cheese, paneer, and rubing are also made this way, see Category:Acid-set cheeses for others. The acidification can also come from bacterial fermentation such as in cultured milk. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2008 Report Share Posted September 22, 2008 So, in other words, it is actually a good thing that I can afford only crummy cheese, because the enzymes in it will be veggie friendly!? (LOL) Padmasanadave , " tomsculpture " <tomsculpture wrote: > > Most of the big cheese factories use one of these nowdays Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2008 Report Share Posted September 23, 2008 I was behind in reading my emails and now I'm confused--I made the Garden Lasagna with Kroger cheese last night --do I contnue to eat it or not? Guess I'll try to email Kroger--there's nothing on the label--I had already checked that out & thought I was OK. Also I didn't know about the lard in the fold out pie crust & I just made a blueberry pie & ate a big piece--super yuk! I am soooo grossed out. Ann , " tomsculpture " <tomsculpture wrote: > > Most of the big cheese factories use one of these nowdays > Because of the limited availability of proper stomachs for rennet > production, cheesemakers have always looked for other ways to > coagulate the milk. Artificial coagulants are a useful alternative, > especially for cheap or lower-quality cheeses. > > As the proper coagulation is done by enzymatic activity, the task was > to find enzymes for cleaving the casein that would result in a taste > and texture similar to animal-based rennet. > > > Vegetable rennet > Many 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. > > Microbial rennet > Some 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. > > > Genetically engineered rennet > Because 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. > [citation needed] > > Cheese production with genetically engineered rennet is similar to > production with natural calf rennet. Genetic rennet contains only one > of the known main chymosin types, either type A or type B. Other > chymosin types found in natural rennet do not exist in genetic > rennet. This is also the reason why special analysis can determine > what kind of coagulant has been used by analyzing what bonds have and > haven't been cleaved. > > Often a mixture of genetically engineered chymosin and natural pepsin > is used to imitate the complexity of natural rennet and to get the > same results in coagulation and in development of flavour and taste. > > The so-called " GM rennets " are suitable for vegetarians if there was > no animal based alimentation used during the production in the > fermenter—but only for vegetarians who are not opposed to GM-derived > foods. > > > Acid coagulation > Milk can also be coagulated by adding some acid, e.g. citric acid. > This form of coagulation is sometimes used in cheap mozzarella > production without maturation of the cheese. Cream cheese, paneer, > and rubing are also made this way, see Category:Acid-set cheeses for > others. The acidification can also come from bacterial fermentation > such as in cultured milk. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 I would recommend that you always read the label or check out with the company. Over here in the UK I can buy ready made pastry that is suitable for vegans and most cheese here is labelled if it is suitable for vegetarians. If there is no label saying that something is suitable for vegetarians/vegans then I will assume that it isn't, unless I discover otherwise. I'm not sure if your labelling is as good in the US. If you contact a company then you also need to check that their definition of vegetarian is the same as yours. When I contacted CocaCola about their drinks, it was only by chance that I discovered that fish is used in the colouring of some of their yellow coloured drinks. The customer service person that answered my email did not seem to think that this would be a problem for many vegetarians. Christie , " ann1083 " <ann1083 wrote: > > I was behind in reading my emails and now I'm confused--I made the > Garden Lasagna with Kroger cheese last night --do I contnue to eat it > or not? Guess I'll try to email Kroger--there's nothing on the > label--I had already checked that out & thought I was OK. > > Also I didn't know about the lard in the fold out pie crust & I just > made a blueberry pie & ate a big piece--super yuk! I am soooo grossed out. > > Ann > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 Hi Christie, Would you happen to have that info from coca-cola on what drinks use the fish. (soooooo hoping that coke is not one of them) thanks, Chanda - christie_0131 Wednesday, September 24, 2008 8:55 AM Re: vegetarian rennet I would recommend that you always read the label or check out with the company. Over here in the UK I can buy ready made pastry that is suitable for vegans and most cheese here is labelled if it is suitable for vegetarians. If there is no label saying that something is suitable for vegetarians/vegans then I will assume that it isn't, unless I discover otherwise. I'm not sure if your labelling is as good in the US. If you contact a company then you also need to check that their definition of vegetarian is the same as yours. When I contacted CocaCola about their drinks, it was only by chance that I discovered that fish is used in the colouring of some of their yellow coloured drinks. The customer service person that answered my email did not seem to think that this would be a problem for many vegetarians. Christie , " ann1083 " <ann1083 wrote: > > I was behind in reading my emails and now I'm confused--I made the > Garden Lasagna with Kroger cheese last night --do I contnue to eat it > or not? Guess I'll try to email Kroger--there's nothing on the > label--I had already checked that out & thought I was OK. > > Also I didn't know about the lard in the fold out pie crust & I just > made a blueberry pie & ate a big piece--super yuk! I am soooo grossed out. > > Ann > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 I can't find the email, Chanda - I thought I had posted it on here but I did a search and cannot find it. It wasn't coke - it was yellow and orange coloured drinks like Fanta and Lilt. My recollection is less than perfect. I seem to remember that fish oil is use to hold the colour. I don't remember it only being in the UK, although it was the European branch of CocaCola that I contacted. They had recently taken over Rose's lime juice which I like and since they are an American company they do not state on their products whether they are suitable for vegetarians, unlike most UK-produced products. In fact some products over here state that they are not suitable for vegetarians, which I thought most enlightened labelling. I'm pretty sure that your coke is vegetarian, albeit not very healthy, LOL!! Why don't you contact them yourself? Christie , " Puterwitch " <puterwitch wrote: > > Hi Christie, > Would you happen to have that info from coca-cola on what drinks use the fish. (soooooo hoping that coke is not one of them) > thanks, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 Here it is: , " christie_0131 " <christie0131 wrote: Not exactly on the topic of this post but sparked off from it. In Britain food labelling is pretty good and most items suitable for vegetarians are labelled as such either by stating it in writing or by displaying the Vegetarian Society V symbol. However following on from this thread I started wondering about the things I have taken for granted as being vegetarian but which are not so labelled. I contacted Coca-Cola Great Britain (who I was devastated to see have taken over Rose's Lime juice cordial) to ask them whether their products are suitable for vegetarians. This was their reply – I shall now be wary of any drinks that have an orange or yellow colour unless it is marked suitable for vegetarians. Dear Ms O'Connor, Thank you for contacting us in connection with the presence of animal derived products in our beverages. The products of Coca-Cola Great Britain that do NOT contain ingredients derived from mammals or poultry. Since some practising vegetarians avoid fish products as well, it is important to note that some of the products listed below contain minute traces of fish gelatin, which is used as a stabiliser for beta-carotene colour. These products are: 'Fanta' Orange (and Fanta Z) 'Fanta' Apple Splash 'Lilt' pineapple & grapefruit (and Lilt Z) 'Kia-Ora' Orange & Pineapple (and no added sugar) 'Alive'Orange Cascade 'Minute Maid' Froot Refresh Orange with Passion Fruit Beta-Carotene is a substance that occurs naturally in abundance in fruits and vegetables. It is what gives the yellow-orange fruits and vegetables their colour. All products are labelled in full compliance with U.K. food labelling requirements. I would like to thank you for taking the time and trouble to contact us with your concerns and hope that they are allayed. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 thanks Christie! why don't I contact them myself? Because it is easier asking you! hahaha! I know it is not healthy. I buy whole foods brand of soda, the 365 soda. They have sugar instead of high fructose. I only drink coke if I have to. thanks for the info, Chanda - christie_0131 Wednesday, September 24, 2008 12:33 PM Re: vegetarian rennet I can't find the email, Chanda - I thought I had posted it on here but I did a search and cannot find it. It wasn't coke - it was yellow and orange coloured drinks like Fanta and Lilt. My recollection is less than perfect. I seem to remember that fish oil is use to hold the colour. I don't remember it only being in the UK, although it was the European branch of CocaCola that I contacted. They had recently taken over Rose's lime juice which I like and since they are an American company they do not state on their products whether they are suitable for vegetarians, unlike most UK-produced products. In fact some products over here state that they are not suitable for vegetarians, which I thought most enlightened labelling. I'm pretty sure that your coke is vegetarian, albeit not very healthy, LOL!! Why don't you contact them yourself? Christie , " Puterwitch " <puterwitch wrote: > > Hi Christie, > Would you happen to have that info from coca-cola on what drinks use the fish. (soooooo hoping that coke is not one of them) > thanks, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 So sorry Chanda. I really must learn to express myself better! That wasn't a hands-on-hips pursed expression " why don't you contact them yourself " but rather a " why don't you contact them yourself because perhaps the ingredients are different over there. " hugs Christie , " Puterwitch " <puterwitch wrote: > > thanks Christie! > why don't I contact them myself? Because it is easier asking you! hahaha! > I know it is not healthy. I buy whole foods brand of soda, the 365 soda. They have sugar instead of high fructose. I only drink coke if I have to. > thanks for the info, > Chanda > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2008 Report Share Posted September 24, 2008 no offense taken, LOL hugs, Chanda - christie_0131 Wednesday, September 24, 2008 2:21 PM Re: vegetarian rennet So sorry Chanda. I really must learn to express myself better! That wasn't a hands-on-hips pursed expression " why don't you contact them yourself " but rather a " why don't you contact them yourself because perhaps the ingredients are different over there. " hugs Christie , " Puterwitch " <puterwitch wrote: > > thanks Christie! > why don't I contact them myself? Because it is easier asking you! hahaha! > I know it is not healthy. I buy whole foods brand of soda, the 365 soda. They have sugar instead of high fructose. I only drink coke if I have to. > thanks for the info, > Chanda > Quote Link to comment Share on other sites More sharing options...
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