https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F32%2FenTranslations:Cheese/32/en - Revision history2026-07-07T08:53:51ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/32/en&diff=57959&oldid=prevFuzzyBot: Importing a new version from external source2023-06-18T02:42:33Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced [[recombinant DNA|recombinantly]]. The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.</div>FuzzyBot