Enzyme that causes milk protein to settle out.
The enzyme that causes milk protein to settle out is called rennet. Rennet is a complex of enzymes traditionally obtained from the stomachs of young ruminant animals, such as cows, sheep, and goats. It is commonly used in cheese making to coagulate the milk, separating the curds (protein) from the whey (liquid).
If you want to find the answer to this question, there are a few approaches you can take:
1. Conduct an online search: You can use search engines like Google or Bing to search for the enzyme that causes milk protein to settle out. Simply enter the question or related keywords, such as "enzymes that separate milk protein," and review the search results.
2. Consult reliable sources: Check reference books, textbooks, or scientific literature on dairy science or the production of dairy products. These sources often provide detailed information on the enzymes involved in milk coagulation and cheese making.
3. Consult experts: Reach out to experts in the field of dairy science, food science, or enzymology. They can provide you with accurate and up-to-date information on the enzyme responsible for milk protein separation.
It's important to note that while rennet is commonly used for milk protein coagulation, there are also non-animal alternatives available for those following a vegetarian or vegan diet. These alternatives, often derived from microbial or plant sources, can provide similar coagulation effects.