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74 relations: Abomasum, Ancient Rome, Aspergillus niger, Bacteria, By-product, Calf, Caper, Casein, Cheese, Cheesemaking, Chr. Hansen, Chymosin, Citric acid, Cream cheese, Curd, Curdling, Cynara, Enzyme, European Food Safety Authority, Fermented milk products, Ficus, Food and Drug Administration, Fungus, Galium, Gastric acid, Glechoma hederacea, Goat, Grain, Granular cheese, Halal, Homer, Iliad, Industrial fermentation, Junket (dessert), Kluyveromyces lactis, Kosher foods, Lactic acid, Lacto vegetarianism, Lipase, Litre, Los Angeles Times, Malva, Mammal, Mediterranean Sea, Milk, Mold, Mucous membrane, Neutralization (chemistry), Paneer, Pepsin, ..., Pfizer, PH, Poaceae, Protease, Rhizomucor miehei, Rubing, Ruminant, Sheep, Sodium benzoate, Soured milk, Soybean, Species, Stomach, Thistle, Urtica, Veal, Veganism, Vegetable, Vegetarianism, Vinegar, Whey, Wine, Yeast, Zymogen. Expand index (24 more) »
Abomasum
The abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants.
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Ancient Rome
In historiography, ancient Rome is Roman civilization from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD, encompassing the Roman Kingdom, Roman Republic and Roman Empire until the fall of the western empire.
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Aspergillus niger
Aspergillus niger is a fungus and one of the most common species of the genus Aspergillus.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
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Calf
A calf (plural, calves) is the young of domestic cattle.
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Caper
Capparis spinosa, the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.
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Casein
Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cheesemaking
Cheesemaking (or caseiculture) is the craft of making cheese, which dates back at least 5,000 years.
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Chr. Hansen
Chr.
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Chymosin
Chymosin or rennin is a protease found in rennet.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Cream cheese
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream.
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Curd
Curds are a dairy product obtained by coagulating milk in a process called curdling.
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Curdling
In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence.
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Cynara
Cynara is a genus of thistle-like perennial plants in the sunflower family.
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Enzyme
Enzymes are macromolecular biological catalysts.
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European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
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Fermented milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
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Ficus
Ficus is a genus of about 850 species of woody trees, shrubs, vines, epiphytes and hemiepiphytes in the family Moraceae.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Galium
Galium is a large genus of annual and perennial herbaceous plants in the family Rubiaceae, occurring in the temperate zones of both the Northern and Southern Hemispheres.
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Gastric acid
Gastric acid, gastric juice or stomach acid, is a digestive fluid formed in the stomach and is composed of hydrochloric acid (HCl), potassium chloride (KCl) and sodium chloride (NaCl).
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Glechoma hederacea
Glechoma hederacea (syn. Nepeta glechoma Benth., Nepeta hederacea (L.) Trevir.) is an aromatic, perennial, evergreen creeper of the mint family Lamiaceae.
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Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
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Grain
A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
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Granular cheese
Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey.
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Halal
Halal (حلال, "permissible"), also spelled hallal or halaal, refers to what is permissible or lawful in traditional Islamic law.
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Homer
Homer (Ὅμηρος, Hómēros) is the name ascribed by the ancient Greeks to the legendary author of the Iliad and the Odyssey, two epic poems that are the central works of ancient Greek literature.
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Iliad
The Iliad (Ἰλιάς, in Classical Attic; sometimes referred to as the Song of Ilion or Song of Ilium) is an ancient Greek epic poem in dactylic hexameter, traditionally attributed to Homer.
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Industrial fermentation
Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi as well as eukaryotic cells like CHO cells and insect cells, to make products useful to humans.
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Junket (dessert)
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk.
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Kluyveromyces lactis
Kluyveromyces lactis is a Kluyveromyces yeast commonly used for genetic studies and industrial applications.
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Kosher foods
Kosher foods are those that conform to the Jewish dietary regulations of kashrut (dietary law), primarily derived from Leviticus and Deuteronomy.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lacto vegetarianism
A lacto vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, milk) diet is a diet that includes vegetables as well as dairy products such as milk, cheese, yogurt, butter, ghee, cream, and kefir, but excludes eggs.
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Lipase
A lipase is any enzyme that catalyzes the hydrolysis of fats (lipids).
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Litre
The litre (SI spelling) or liter (American spelling) (symbols L or l, sometimes abbreviated ltr) is an SI accepted metric system unit of volume equal to 1 cubic decimetre (dm3), 1,000 cubic centimetres (cm3) or 1/1,000 cubic metre. A cubic decimetre (or litre) occupies a volume of 10 cm×10 cm×10 cm (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word litre is derived from an older French unit, the litron, whose name came from Greek — where it was a unit of weight, not volume — via Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,, p. 124. ("Days" and "hours" are examples of other non-SI units that SI accepts.) although not an SI unit — the SI unit of volume is the cubic metre (m3). The spelling used by the International Bureau of Weights and Measures is "litre", a spelling which is shared by almost all English-speaking countries. The spelling "liter" is predominantly used in American English. One litre of liquid water has a mass of almost exactly one kilogram, because the kilogram was originally defined in 1795 as the mass of one cubic decimetre of water at the temperature of melting ice. Subsequent redefinitions of the metre and kilogram mean that this relationship is no longer exact.
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Los Angeles Times
The Los Angeles Times is a daily newspaper which has been published in Los Angeles, California since 1881.
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Malva
Malva is a genus of about 25–30 species of herbaceous annual, biennial, and perennial plants in the family Malvaceae (of which it is the type genus), one of several closely related genera in the family to bear the common English name mallow.
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Mammal
Mammals are the vertebrates within the class Mammalia (from Latin mamma "breast"), a clade of endothermic amniotes distinguished from reptiles (including birds) by the possession of a neocortex (a region of the brain), hair, three middle ear bones, and mammary glands.
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Mediterranean Sea
The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Southern Europe and Anatolia, on the south by North Africa and on the east by the Levant.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Mold
A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.
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Mucous membrane
A mucous membrane or mucosa is a membrane that lines various cavities in the body and covers the surface of internal organs.
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Neutralization (chemistry)
In chemistry, neutralization or neutralisation (see spelling differences), is a chemical reaction in which an acid and a base react quantitatively with each other.
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Paneer
Paneer is a fresh cheese common in South Asia, especially in India.
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Pepsin
Pepsin is an endopeptidase that breaks down proteins into smaller peptides (that is, a protease).
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Pfizer
Pfizer Inc. is an American pharmaceutical conglomerate headquartered in New York City, with its research headquarters in Groton, Connecticut.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Poaceae
Poaceae or Gramineae is a large and nearly ubiquitous family of monocotyledonous flowering plants known as grasses, commonly referred to collectively as grass.
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Protease
A protease (also called a peptidase or proteinase) is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds.
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Rhizomucor miehei
Rhizomucor miehei is a species of fungus.
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Rubing
Rubing is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities.
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Ruminant
Ruminants are mammals that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions.
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Sheep
Domestic sheep (Ovis aries) are quadrupedal, ruminant mammal typically kept as livestock.
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Sodium benzoate
Sodium benzoate is a substance which has the chemical formula NaC7H5O2.
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Soured milk
Soured milk denotes a range of food products produced by the acidification of milk.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Species
In biology, a species is the basic unit of classification and a taxonomic rank, as well as a unit of biodiversity, but it has proven difficult to find a satisfactory definition.
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Stomach
The stomach (from ancient Greek στόμαχος, stomachos, stoma means mouth) is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates.
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Thistle
Thistle is the common name of a group of flowering plants characterised by leaves with sharp prickles on the margins, mostly in the family Asteraceae.
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Urtica
Urtica is a genus of flowering plants in the family Urticaceae.
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Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
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Veganism
Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Whey
Whey is the liquid remaining after milk has been curdled and strained.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Zymogen
A zymogen, also called a proenzyme, is an inactive precursor of an enzyme.
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Animal rennet, Emporase, Fermentation-produced chymosin, Rennets, Rennett.
References
[1] https://en.wikipedia.org/wiki/Rennet
