Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 I thought it was a little bland but I like a nice stinky cheese so that's just me. I do like their mozzarella tho' Diane , " jandor9 " <jandor9 wrote: > > There is rennet free Vegetarian blue cheese available from the > Veggie " cheese people, Veggie Slices, Veggie Shreds, Veggie Crumbles. > The rennet used is of microbial source, not animal rennet. > > Janis > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 mmmmmmmm my kind of sandwich/wrap/salad Peace, Diane , akfral wrote: > > > In a message dated 10/12/2006 9:38:42 P.M. Eastern Standard Time, > otherbox2001 writes: > > like their mozzarella tho' > > > Oooh with some tomatoe, fresh basil, and balsamic vinegar.....YUM > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 The " Veggie " brand cheese substitutes are Vegetarian, not Vegan. There is no animal rennet, animal fat, lactose or cholesterol but they have casein, a dairy protein in them. They do make Vegan " cheese " too, but not blue style. Take a look: http://www.galaxyfoods.com/ourbrands/usa.asp Janis , " Thia .... " <bipolyf wrote: > > it's the dairy I am trying to avoid (and yes, rennet, too). does this > product you mention have dairy? > > Thia > > On 10/12/06, jandor9 <jandor9 wrote: > > > > There is rennet free Vegetarian blue cheese available from the > > Veggie " cheese people, Veggie Slices, Veggie Shreds, Veggie Crumbles. > > The rennet used is of microbial source, not animal rennet. > > > > Janis > > > > <% 40>, > > " PuterWitch " > > <puterwitch@> wrote: > > > > > > I wonder if there is any Blue with no rennet? > > > > > > hugs, > > > Chanda > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Rennet, either animal or microbial, is used to coagulate animal or soy milk, causing it to separate into solids (curds) and liquid (whey). The curds are used to make cheese. Janis , akfral wrote: > > what is rennet? AmyF > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 For those who loved Mr. Science...from the web: Only about 35% of world-wide cheese production can be done by the use of animal rennet; 65% is already done with other coagulants. Artificial coagulants are a useful alternative, especially for cheap or lower-quality cheeses. As the proper coagulation is done by enzymatic activity, the task was to find enzymes for cleaving the casein that would result in taste and texture similar to what animal-based rennet produces. Vegetable rennet: Many plants have coagulating properties. Some examples include fig tree bark, nettles, thistles, mallow, and Creeping Charlie. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet. Rennet from thistle or cynara is used in some traditional cheese production in the Mediterranean. These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of Kosher cheeses but nearly all Kosher cheeses are produced with either microbial rennet or GM rennet. Worldwide there is also no industrial production for vegetable rennet. Microbial rennet: There are some molds like mucor miehei that have the capability to produce proteolytic enzymes. These molds are produced in a fermenter and then especially concentrated and purified to avoid contamination with unpleasant side products of the mold growth. The flavour and taste of cheeses produced with microbial rennets tend towards some bitterness, especially if longer maturation is wanted. These so-called " microbial rennets " are suitable for vegetarians if there was no animal-based alimentation used during the production in the fermenter. Genetically engineered rennet: Because of the above imperfections of microbial rennets, some big companies sought further replacements of natural rennet. With the development of genetic engineering, it suddenly became possible to use calf-genes to modify some bacteria, fungus or yeast to make them produce Chymosin. Chymosin produced by genetically modified enzymes was the first artificially produced enzyme to be registered and allowed by the FDA in the USA. In 1999, about 60% of U.S. hard cheese was made with genetically engineered Chymosin. Today the most widely-used genetic rennet is produced by the fungus Aspergillus niger. The problems of destroying the aflatoxins or the antibiotic resistant marker genes seem to be solved. Cheese production with genetic rennet is similar to production with natural calf rennet. Genetic rennet only contains one of the known main chymosin types – either type A or type B. Some of the other chymosin types found in genetic rennet do not exist in natural rennet. This is also the reason why special analysis can determine what kind of coagulant has been used. Often a mixture of genetic Chymosin and natural pepsin is used to imitate the complexity of natural rennet and to get the same results in coagulation and in development of flavour and taste. The so-called " GM rennets " are suitable for vegetarians if there was no animal based alimentation used during the production in the fermenter. Acid coagulation: Milk can also be coagulated by adding some acid, e.g. citric acid. This form of coagulation is sometimes used in cheap mozzarella production without maturation of the cheese. Paneer is also made this way. The acidification can also come from bacteria as happens in soured milk. Janis , " jandor9 " <jandor9 wrote: > > Rennet, either animal or microbial, is used to coagulate animal or soy > milk, causing it to separate into solids (curds) and liquid (whey). The > curds are used to make cheese. > > Janis > > , akfral@ wrote: > > > > what is rennet? AmyF > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Sorry, Magnesium Chloride or Nigari which has magnesium chloride is used for soy milk. It's too late (or early)for me and mad science!! Janis , " jandor9 " <jandor9 wrote: > > Rennet, either animal or microbial, is used to coagulate animal or soy > milk, causing it to separate into solids (curds) and liquid (whey). The > curds are used to make cheese. > > Janis > > , akfral@ wrote: > > > > what is rennet? AmyF > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2006 Report Share Posted October 13, 2006 Thank you. I was surprised to find their products (according to their site) are being sold in regular stores, including Walmart. On 10/13/06, jandor9 <jandor9 wrote: > > They do make Vegan " cheese " too, but not blue style. Take a look: > http://www.galaxyfoods.com/ourbrands/usa.asp > > Quote Link to comment Share on other sites More sharing options...
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