This detailed study explores the extraction of glycomacropeptide (GMP) and securing casein curd from skim milk. It covers the composition of milk, the classification of milk proteins, the role of rennet in curd formation, and the history and preparation of rennet. Additionally, it delves into the us

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Discover alternative options to traditional rennet for cheese production, including plant-based enzymes like papain and bromelain, as well as microbial rennet derived from bacteria. Learn about recombinant chymosin and its advantages in cheese making, such as reduced bitterness and predictable coagu

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