CHEESE MAKING #arunavijay #recipe #food #cheese #vegitarian_dish #cheesefactory

18 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

wulkan
Издатель
In India, cheese-making has traditionally focused on paneer, a fresh, non-aged cheese made without rennet, which is a staple in Indian cuisine. However, in recent years, various types of cheeses like mozzarella, cheddar, and processed cheese have gained popularity.

The process of cheese-making involves curdling milk, which is typically done using a substance called rennet. In many countries, rennet is derived from the stomach lining of animals, particularly calves. However, due to India’s predominantly vegetarian culture, the use of animal-derived rennet is prohibited by the Food Safety and Standards Authority of India (FSSAI) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

As a result, cheese manufacturers in India use alternative forms of rennet. Microbial rennet is produced through fermentation using bacteria, fungi, or yeast, making it suitable for vegetarians. It is widely used in India to curdle milk in the production of various cheeses.

Plant-based rennet is another alternative used in some cases, and it is derived from certain plants like fig leaves, thistles, or cardoons, which have coagulating properties. Though less common than microbial rennet, plant-based rennet is entirely vegetarian and aligns with the food preferences of Indian consumers.

Thank you @vishalkarnawat inviting us to your factory
Категория
блюда из молочных продуктов
Комментариев нет.