Search Results for: Edible part of plants preserved by vinegar
flavors, textures , and forms by coagulation of the milk protein casein . it comprises proteins and fat from milk, usually the milk of cows , buffalo , goats , or sheep . during production, the milk is usually acidified , and adding the enzymes of rennet causes coagulation . the solids are separated
acids such as vinegar or lemon juice . most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei...
https://en.wikipedia.org/wiki/Cheese