Rennetcasein is made from the residue of milk after the fats have been removed.
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In my constituency is a company that treats animal stomachs, extracts therennetenzymes and exports them.
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When it is dry, therennetis ready to curdle the milk.
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Raw warmed milk is mixed withrennetor with plant extracts and left to curdle.
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Milk is boiled at moderate temperature for ten minutes and thenrennetand salt is added, while ruffling.
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The milk is warmed and curdled with therennetand the curds are placed in a "tompagno": a perforated basket similar to a colander.
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Temperature variations will inactivate the enzyme in therennet, causing the dessert to fail.
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Some commercial versions are slightly sour due to the use of vinegar in place ofrennet.
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Because therennetcould be derived from animals, it could potentially be nonkosher.
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Worldwide, there is no industrial production for vegetablerennet.
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For example, curd formation (rennetcoagulation) is a reaction that occurs upon adding the enzyme rennin to milk.
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The naturalrennetis added to obtain the solids.
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Usually this is done by acidifying (souring) the milk and addingrennet.
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Only natural whey culture is allowed as a starter, together with calfrennet.
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Examples are fat, flesh, blood, milk, eggs, and lesser known products, such as isinglass andrennet.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.