If it says 'enzymes/starter cultures' on a cheese label, could it be from meat? - cheese labels
I have a list of different types of cheese. Those who know say that Lab May contain animal products, but those who have no roots, but he said that the enzymes and starter cultures ... could Lab?
Sunday, January 3, 2010
Cheese Labels If It Says 'enzymes/starter Cultures' On A Cheese Label, Could It Be From Meat?
3 comments:
They say the lab does not necessarily mean the animal rennet.
There are 3 different types of lab:
Animal
Plants
Microbial.
Yes, starter cultures and rennet enzymes can too.
Rennet is an enzyme.
So here's the information so that it could be interesting if you are a vegetarian cheese.
Almost all British cheeses made with vegetable rennet.
All vegetable rennet cheese Welsh.
Many U.S. companies start, IE Lab Use Veggie
Polly-O, Stella, and large (and many others).
Most Italian cheese made with animal rennet (as Spansih).
Dutch is confusing because it's a mix (some, not during) other.
Then you are not used for "cheese" lab at all.
IE cream cheese, mascarpone and many cheeses.
The reason why I say "cheese because it is the true definition of cheese milk mixed with rennet, although the cream cheese, etc., etc. not included Marscarpone Lab.
Starters and enzymes are marscarpone butter and tartaric acid (creamCalculus).
Most of the labels (especially with European cheeses) nothing to say what type of rennet is.
Therefore, it can be frustrating and confusing.
But theres websites that can help you figure out what kind of cheese and how they are made.
Lab has nothing to do with animals.
It is made by man in the laboratory.
Yes you can.
Rennet is an enzyme.
Thus, if a point is reached by the enzyme word that could be an animal.
http://en.wikipedia.org/wiki/Rennet
Enzymes and culture are not from the roots .. But their production with Lab ... I know .... It is quite clear dairy starters use of natural whey, obtained after the process of cheese making. Create After boiling the milk and cheese, you have to drain the solids (curds), which is processed into cheese. Whey is the liquid part, which are still found every day and makes them into a special container, is subjected to fermentation. It's like identifying fingrprint all dairy products because it is unique! So this is not the root, but are made with Lab ...
Enzymes and culture are not from the roots .. But their production with Lab ... I know .... It is quite clear dairy starters use of natural whey, obtained after the process of cheese making. Create After boiling the milk and cheese, you have to drain the solids (curds), which is processed into cheese. Whey is the liquid part, which are still found every day and makes them into a special container, is subjected to fermentation. It's like identifying fingrprint all dairy products because it is unique! So this is not the root, but are made with Lab ...
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