Whey protein comes from thecheesemaking processwhere special enzymes are added to themilk, causing it to seperate intocurds(which are used to makecheese) and liquid whey. After this seperation, the whey protein is then pasteurized and dried so it can be used as a key ingredient in some drin...
In addition to animal rennet, cheesemakers have used a variety of other types of rennet to introduce the enzymes in cheese that are critical to the cheesemaking process. Plant or vegetable rennet relies on the coagulating properties of thistle, nettles, dried caper leaves, artichokes, and other...
The main ingredients found in Velveeta® cheese include milk, milk protein concentrate, milk fat, water, whey and whey protein concentrate. Sodium products are added as preservatives to lengthen the shelf life of the cheese, and food coloring gives Velveeta® its orange color. Enzymes and chee...
Brie is made from pasteurized or unpasteurized raw cow's milk. Enzymes and rennet are added to help the milk thicken and curdle. The curd is cut and ladled into round molds, and the whey is drained off. The cheese is salted and then left to rest for a week to allow the rind to bl...
These enzymes are called reductases or dehydrogenases. If the oxygen atom is the acceptor, all these enzymes are known as oxidases. Lyases These enzymes catalyze reactions in which functional groups are added to molecules to break double bonds and where functional groups are removed form double ...
Whey is a byproduct of the cheese-making process. Manufacturers use enzymes to curdle cow’s milk, separating out its solid curds and leaving liquid whey. The curds, composed of milk fat, are used to make cheese. The leftoverwhey proteinis thin and watery. Manufacturers pasteurize this liqui...
As a fermented food, it boasts probiotics that promote better gut health, support a strong immune system and could help remedy constipation.“Miso is rich in enzymes that may improve digestion for some people and help the body absorb nutrients. Additional studies are necessary to verify miso’s...
The scientists found that although our gut enzymes cannot digest xanthan gum, one species of gut bacteria has evolved to break it down. And another bacteria can break down the smaller fragments left by the first bacteria. In other words, the widespread use of this chemical has set up a new...
Kitchen What Are the Pros and Cons of Using Gold Cutlery? Kitchen How Do I Choose the Best Flan Pan? Kitchen What Is a Non-Reactive Bowl? Food What is Kobe Beef? Related Articles What is Double Cream? Unveiling the Richness of a Culinary Staple ...
competing microorganisms and the activity of enzymes in the food, reducing the rate of spoilage and consequently extending the products shelf-life. Due in part to their acidity, fermented foods tend to be sour tasting, but they can be very complex in flavour which adds to their culinary appeal...