11-19-2007, 11:26 PM
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#10 (permalink)
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Insensative Fuck.
Location: Boon towns of Ohio
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Quote:
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Originally Posted by onesnowyowl
Fish is meat, according to my vegetarian boyfriend. Seafood is meat.
Eggs and milk and cheese are not meat. He does eat those.
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hopefully he has studied up on how some cheeses are made =) It's not meat but it takes a dead baby cow to create an awful lot of those cheeses.
Quote:
Uses
The chief use of rennet is in the making of cheese, curd, and junket. Chymosin reacts specifically with κ-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169), which becomes part of the whey, is known as glyco macro peptide and contains the glycosylation sites for κ-casein. The other component (residues 1-105) is insoluble, and in the presence of calcium ions causes the coagulation of the casein micelles to form a curd.
Production of natural calf rennet
Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young calves. These stomachs are a by-product of veal production. If rennet is extracted from older calves (grass-fed or grain-fed) the rennet contains less or no chymosin but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own mother, there are milk-specific rennets available, such as kid-goat rennet especially for goat's milk and lamb-rennet for sheep-milk. Rennet or digestion enzymes from other animals, like swine-pepsin, are not used in cheese production. (Swine-pepsin is, however, used in the analysis of disulfide bonds of proteins.)
Traditional method
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pH of the solution. After some time, (overnight or several days) the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. About 1 gram of this solution can normally coagulate 2000 to 4000 grams of milk.
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^_^
http://en.wikipedia.org/wiki/Rennet
__________________
Quote:
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Originally Posted by Crompsin
Menoman is my hero. He masturbates with Brillo pads. And likes it.
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Last edited by Menoman; 11-19-2007 at 11:47 PM..
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