"Rennet-enzyme As A Factor In Cheese-ripening" delves into the intricate biochemical processes underlying the aging and development of flavor in cheese. This work examines the role of rennet, a complex of enzymes traditionally sourced from animal stomachs, in the critical stages of cheese production. The study provides insights into how rennet influences the breakdown of proteins and fats, contributing to the characteristic textures and tastes of various cheese types.
Authored by Lucius Lincoln Van Slyke, Harry Alexis Harding, and Edwin Bret Hart, this scientific exploration is essential for dairy scientists, food technologists, and anyone interested in the microbiology and biochemistry of food production. This book offers a detailed look at the enzymatic reactions that transform milk into the diverse and beloved product we know as cheese.
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