Abomasum

Calories in Beef Abomasum 329Cal 100g
Noteworthy Nutrients Vitamin B12,Vitamin K

http://slism.com/calorie/111097/

Some cheese is made using vegetarian rennet such as Fermentation Produced Chymosin, microbial ‘Rhizomucor Miehei’ or thistle ‘Cynara Cardunculus’ rennet) is what causes your milk to solidify/coagulate.

The abomasum is known to contain the naturally occurring ingredient called chymosin. This is an enzyme that, at the correct temperature and acidity, will change the physical structure of the protein (casein) molecules in the milk and bring those molecules together, thus trapping the fat within them and creating cheese.

On the outside of a casein micelle (group of protein molecules) are tiny hairy peptide chains. These are hydrophilic (love water) and polar by nature (negatively charged). The chymosin enzyme cuts these tiny peptide chains, thereby making the casein molecules positively charged and hydrophobic. this causes them to congregate together and form a curd.

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