Papaya latex / papain
Papaya latex from unripe Carica papaya fruit supplies proteases used to set Enrekang Dangke. Fresh latex, dried latex and standardized papain are distinct preparations with different evidence and handling needs.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All dairy41
Milk, by animal21
Rennets7
Cream and butter5
Milk powders3
Dairy additives2
Eggs2
Cultured dairy products1
Milk, by animal21Rennets7Cream and butter5Milk powders3Dairy additives2Eggs2Cultured dairy products1Rennets
Cardoon flower rennet
Dried flower heads of cardoon (Cynara cardunculus) supply plant proteases used to coagulate milk in several documented regional cheeses. Plant, extraction, milk and dose matter; evidence does not establish a universal home method.
Rennet powder
A dry milk-clotting enzyme preparation for setting cheese curd. Its animal or microbial source, strength, carrier and dietary status depend on the actual product.
Liquid calf rennet
An animal-derived liquid enzyme extract sets milk by changing casein proteins; its activity and formulation determine how a particular bottle is used in cheesemaking.
Single-strength liquid rennet
A liquid milk-clotting enzyme preparation at the strength assumed by its cheese recipe. Enzyme source and product activity must be identified separately.
Liquid rennet
A liquid milk-coagulating enzyme preparation whose source, activity and formulation vary, used to form curd for cheesemaking.
Rennet and other milk coagulants
Rennet is an enzyme preparation that helps milk form a cuttable curd. Animal, microbial, fermentation-produced and plant coagulants have distinct identities and strengths.