Cheese is one of the most beloved foods in the world, and a new study is exploring the potential of using marine-derived rennet for cheesemaking. Researchers from the University of Porto in Portugal are investigating the use of rennet extracted from marine organisms to produce cheese with unique and improved organoleptic characteristics. Rennet is an enzyme derived from the stomachs of young ruminant animals, such as cows, goats, and sheep, and it is used to curdle milk during cheese production. By exploring the potential of marine-derived rennet, the researchers hope to create a product that is both tastier and more sustainable. The team is also looking into ways to reduce the environmental impact of cheesemaking by using alternative sources of rennet. Stay tuned for more updates on this exciting research!

Read Full Article Here

source: Phys.org