| 21. | Only natural whey culture is allowed as a starter, together with calf rennet.
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| 22. | Insulin and rennet are produced using this technology.
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| 23. | Rennet is sometimes added as well, and the milk is left to coagulate.
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| 24. | After milking, lamb rennet is added and after an hour a curdle develops.
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| 25. | The enzyme rennin found within the rennet is the substance that causes milk to clabber.
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| 26. | Vegetable rennets are also suitable for vegetarians.
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| 27. | Havarti is made like most cheeses, by introducing rennet to milk to cause curdling.
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| 28. | Raw warmed milk is mixed with rennet or with plant extracts and left to curdle.
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| 29. | Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet.
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| 30. | Commercially, it is made with rennet.
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