From time to time people learn something new about products and unfortunately it is not always pleasant. This time the parmesan came out.
We consume a variety of products every day, but from time to time we have to face the facts of how they are produced, which unfortunately is not always pleasant. Last month, paprika and other spices were exposed, but now it’s time for parmesan, writes IFLScience.
Traditionally, Parmesan is made from at least 12 months old cow’s milk in copper barrels, where it is heated and various ingredients are added according to the recipe. This includes whey and rennet. It is this last ingredient that has become an unpleasant discovery for vegans, vegetarians and others.
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According to cheese manufacturers, animal rennet is a substance obtained from the fourth stomach of an unweaned calf. Note that the enzyme can also be produced from the stomach of lamb and kid.
Calves consume only milk at such an early stage in their lives, and therefore the natural milk coagulation enzyme, chymosin, is found in large quantities in their stomachs. As the animals age, the amount of chymosin in the calves’ stomachs decreases and is replaced by other enzymes necessary for the digestion of other nutrients.
Chymosin is known to help separate milk solids from liquid, and in cheese making it helps the rennet form a hard curd and plays a critical role in determining the correct texture of cheese. In simple terms, where some use acids and acid-producing bacteria, cheesemakers use rennet to improve the final flavor profile of the finished product.
Note that some cheesemakers use vegetable rennet to create their products, but many still prefer traditional methods.
Many vegans and vegetarians who have learned the secret and “hidden ingredients” of Parmesan production, and people who do not like to think that calves have to suffer to produce their favorite cheese, are ready to refuse this product. However, traditional Parmesan can also be replaced with a similar cheese that some manufacturers prepare with a vegetable substitute for rennet.
Previously Focus He wrote why you should stay away from makeup testers in stores.
Source: Focus
Ashley Fitzgerald is an accomplished journalist in the field of technology. She currently works as a writer at 24 news breaker. With a deep understanding of the latest technology developments, Ashley’s writing provides readers with insightful analysis and unique perspectives on the industry.