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#64324

Able900
Spectator
Topics: 92
Replies: 4811

Diane wrote: I am quite curious about the enzymes that are in the cheese, I found the above site and it mentions quite a few but I cant distinguish between the good and the bad, any ideas?

Well as you saw, the site you visited names protease, chymosin, pepsin and lipase enzymes as some of the enzymes that make up rennet. So I did a bit more research and found the following information rather interesting:

Using rennet is a common method of making cheese by coagulating the milk. This is normally taken or made from the stomach lining of calves. However, during modern times the supply has not kept pace with the demand for this product used in the making, so understandably a shortage was the result. Out of necessity, the rennet was mixed with an enzyme derived from the stomachs of swine. These enzymes convert the fluid milk into a semi-solid mass as one of the steps in the manufacture of cheese. But still a more recent discovery was the use of enzymes that are derived from the cultures of certain molds. These of course are a microbe or microbial type of rennet, and they’re usually used in the production of cheese which contains no animal products. Actually I doubt that this type of cheese is produced in any country other than the USA, meaning I doubt it’s what you have in Italy. The reason for my doubt stems from a statement I found declaring that any Kraft Swiss cheese not labeled “Imported” was probably made with microbial rennet.

Ok, I don’t think that had anything to do with your concern, Diane, but I found it interesting so that’s why I’m passing it along to you. Anyway, as far as the enzymes are concerned, in Italy I can’t see any problems with it, but you know that I’m certainly no expert on Rennet cheese.

Able