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rennet cheese [1 record]

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Alphabetical list of terms

Record 1 2016-11-09

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Cheese is made by coagulating milk to give curds which are then separated from the liquid, whey, after which they can be processed and matured to produce a wide variety of cheeses. Milk is coagulated by the addition of rennet. The active ingredient of rennet is the enzyme, chymosin (also known as rennin). The usual source of rennet is the stomach of slaughtered newly-born calves.

OBS

rennet cheese: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

fromage à la présure : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

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