Tag: Cheese making

The term 'whey protein' originated thousands of years ago when cheesemakers noticed a watery liquid separating from milk solids during the curdling process. What was once considered a waste product from cheese production is now a cornerstone of the health and fitness industry. The modern name directly reflects its dairy origins.

Over 65% of the global population has some degree of lactase non-persistence, the enzyme deficiency that causes lactose intolerance. For many of these individuals, the question of "Is there lactose in dry aged cheese?" is key to enjoying this beloved food without digestive upset. The good news is that the extensive aging and fermentation process in cheesemaking significantly reduces the lactose to minimal, often virtually undetectable, levels.

Many consumers are surprised to learn that traditional mozzarella cheese is made using rennet, an enzyme complex often derived from the stomachs of young calves. However, the answer to "Does mozzarella have renin?" is not a simple yes or no, as modern cheesemaking uses various coagulants. Today, you can find a wide range of mozzarella options that are suitable for vegetarians.

An enzyme called rennet is a key ingredient in cheesemaking, used for milk coagulation. Rennet has historically come from the stomachs of young ruminant animals. Today, cheeses are made with animal, microbial, or plant-based rennet.

According to the USDA, a food product with a moisture protein ratio (MPR) of 0.75 or lower can be classified as jerky. The moisture protein ratio (MPR) is a key metric in the food industry, used to measure the relative amounts of moisture and protein within a product. This ratio helps ensure consistency, quality, and safety in a wide variety of food items, particularly in the production of meat and dairy products.

According to scientific research, a diverse range of yeast species, such as *Debaryomyces hansenii* and *Kluyveromyces marxianus*, are commonly found in many types of cheese, and they play a significant role in the fermentation and ripening processes. This might be surprising to those who only associate yeast with bread or beer, but it's an essential part of the cheesemaking journey.

Historically considered a waste product, whey was often discarded by cheesemakers. However, technological advancements have transformed this liquid byproduct into a highly valued nutritional supplement, sparking curiosity about where is whey protein coming from.

According to scientific studies, ficin is a proteolytic enzyme found predominantly in the milky white latex sap of fig trees. This enzyme has a wide range of applications, from its historical use in folk medicine to its modern-day role in food processing and cosmetic formulations.

According to a 2012 survey, the average salt content in hard-pressed cheese was around 1.7 g per 100 g, confirming that salt is a fundamental ingredient, making the answer to "is cheese supposed to taste salty?" a resounding yes. Its role extends far beyond simple taste, influencing everything from microbial growth to the final texture of the product.

Approximately 65% of the global adult population has a reduced ability to digest lactose after infancy, but many are surprised to learn they can still enjoy mature cheese. The simple answer is that the vast majority of mature and aged cheeses contain very little to virtually no lactose, making them a safe option for many with lactose sensitivities.