Rennet is the enzyme that turns milk into cheese. Without it, milk doesn’t coagulate and cheese can’t form. Traditionally, rennet came from calf stomachs or some plants (like thistles) and was used that way for centuries. I still use veal calf rennet in my cheesemaking. Today, most cheese made in the U.S. uses FPC (fermentation-produced chymosin) instead. FPC is made with CRISPR tech by inserting the gene that produces chymosin into microorganisms (like yeast or fungi). Those microbes are then f
0:53
Rennet is the enzyme that turns milk into cheese. Without it, milk doesn’t coagulate and cheese can’t form. Traditionally, rennet came from calf stomachs or some plants (like thistles) and was used that way for centuries. I still use veal calf rennet in my cheesemaking. Today, most cheese made in the U.S. uses FPC (fermentation-produced chymosin) instead. FPC is made with CRISPR tech by inserting the gene that produces chymosin into microorganisms (like yeast or fungi). Those microbes are then f
142.9K views4 months ago
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Fact Check: Pfizer's Rennet For Cheese Production Will NOT Make You Sick | Lead Stories
Fact Check: Pfizer's Rennet For Cheese Production Will NOT Make You Sick | Lead Stories
Aug 23, 2024
leadstories.com
Raymond Austin on Instagram: "🧀 Did you know this about cheese in America? About 90% of cheese in the U.S. is made using a lab-produced enzyme called chymosin — and the biotech process behind it was originally developed with help from Pfizer. Not saying Pfizer makes cheese. Not saying cheese = medicine. Just saying: 👉 The enzyme that curdles most commercial cheese today comes from fermentation technology, not calf stomachs 👉 It replaced traditional rennet because it’s cheaper, consistent, and
0:48
Raymond Austin on Instagram: "🧀 Did you know this about cheese in America? About 90% of cheese in the U.S. is made using a lab-produced enzyme called chymosin — and the biotech process behind it was originally developed with help from Pfizer. Not saying Pfizer makes cheese. Not saying cheese = medicine. Just saying: 👉 The enzyme that curdles most commercial cheese today comes from fermentation technology, not calf stomachs 👉 It replaced traditional rennet because it’s cheaper, consistent, and
18.3K views4 months ago
Instagramrayrayscomedy
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