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The calf rennet
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According to several historians, the discovery of the ability of calf rennet to solidify milk dates back to prehistoric times. This natural enzyme extracted from the gastric juice of young ruminants' stomachs accelerates the curdling of milk. During cheese manufacturing, calf rennet is introduced into the milk by the artisan to generate rapid solidification before pressing. The liquid part left after the curd fell to the bottom of the container is called whey.
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