EMERGING TECHNOLOGIES IN FOOD SCIENCE
BIOTECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Biotechnology is developing a new source for rennin. The old way to get rennin was from:
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Sheep liver extract.
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Inside a calf?s stomach.
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Ground horse?s hooves.
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Lemon peels.
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Explanation:
Detailed explanation-1: -The active (essential) enzyme for cheese production is chymosin. For years, the primary (perhaps the only) source was natural calf rennet, extracted from the inner mucosa of the fourth stomach (the abomasum) of young, unweaned calves.
Detailed explanation-2: -Animal rennet is derived from the stomach of a calf, lamb or goat while their diets are still limited to milk, this is typically 90% pure chymosin. Vegetable rennet is made from a type of mold (Mucur Miehei). However, even though it is derived from mold, there is no mold contained in the final product.
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