Rennet

... or not because it seemed like it was still liquid, but it was very thick. Acid ? Alkaline ? Hard curd - Soft curd ? I think it may have been a rennet curd Reduction + due to the white color Peptonization - So this is where I'm completely lost. He has a list of bacteria that it could be and ...

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... Escherichia coli that produce human insulin have replaced animal-derived insulin for medical uses; also, genetically engineered bacteria produce rennet, which is used commonly by cheese processors in the USA and elsewhere. Bovine growth hormone produced by transgenic bacteria has been used to ...

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