Certain types of cheeses are made with animal rennet, a mixture of enzymes that causes dairy to curdle and clump together. The active ingredient in rennet is chymosin (also called rennin ...

No, it’s not all-purpose, and I don’t recommend it for your next cheese board. But when you need a melty slice on a burger or a batch of queso that stays smooth and clump-free? American cheese ...

They then bond with each other or with casein, the other protein in cheese, causing clumps. The scientists wanted to find a surefire way to avoid that gummy mess. “It’s very hard to get the ...

coagulate into clumps called kefir grains, which are used to produce fermented, yogurt-like kefir milk and soft, sour kefir cheese. For Dr. Fu, identifying the microbe species that produced the ...

The food world equivalent to these “unsexy” products that actually work? American cheese. Whether the question of “What’s for dinner?” excites you, exhausts you or strikes fear in your ...