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Junket (company)
Junket is a company that makes rennet tablets and prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such as junket and ice cream. It was founded in 1874 by Christian Hansen in Hansen's Laboratorium in Denmark to make rennet extract for the cheesemaking industry. In 1878, Hansen opened up operations in the United States. Herkimer County, New York, was chosen for the headquarters, since it was the center of the US cheese industry at that time. Rennet tablets, commonly referred to as "Junket tablets", are a common source of rennet for home cheesemakers. The "Junket" brand is now owned and operated by Junket Foods LLC a St. Louis Missouri company with a history with ice cream. See also * Junket (dessert) Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Junket (dessert)
Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, , , almond tofu, and . Preparation To make junket, milk (usually with sugar and vanilla added) is heated to approximately 100°F and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. History Junket evolved from an older French dish, ''jonquet'', a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. Molecular action of rennet enzymes One of the main actions of rennet is its protease chymosin cleaving the kappa casein chain. Casein is the main protein of Milk#Proteins, milk. Cleavage removes the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. Because negative charges repel other negative charges, the GMP prevents casein micell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curdle
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. Method In curdling, the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey. At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days. Cheese and tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. Egg sauces In hot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Junket (dessert)
Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, , , almond tofu, and . Preparation To make junket, milk (usually with sugar and vanilla added) is heated to approximately 100°F and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. History Junket evolved from an older French dish, ''jonquet'', a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to Food stabilizer, stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by Whisk, whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more Ductility, malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer Ice cream cone, ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
Denmark is a Nordic countries, Nordic country in Northern Europe. It is the metropole and most populous constituent of the Kingdom of Denmark,, . also known as the Danish Realm, a constitutionally unitary state that includes the Autonomous administrative division, autonomous territories of the Faroe Islands and Greenland in the north Atlantic Ocean.* * * Metropolitan Denmark, also called "continental Denmark" or "Denmark proper", consists of the northern Jutland peninsula and an archipelago of 406 islands. It is the southernmost of the Scandinavian countries, lying southwest of Sweden, south of Norway, and north of Germany, with which it shares a short border. Denmark proper is situated between the North Sea to the west and the Baltic Sea to the east.The island of Bornholm is offset to the east of the rest of the country, in the Baltic Sea. The Kingdom of Denmark, including the Faroe Islands and Greenland, has roughly List of islands of Denmark, 1,400 islands greater than in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesemaking
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, which through gentle agitation and the separation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herkimer County, New York
Herkimer County is a County (United States), county in the U.S. state of New York (state), New York. As of the 2020 United States census, 2020 census, the population was 60,139. Its county seat is Herkimer (village), New York, Herkimer. The county was created in 1791 north of the Mohawk River out of part of Montgomery County. It is named after General Nicholas Herkimer, who died from battle wounds in 1777 after taking part in the Battle of Oriskany during the Revolutionary War. The county is part of the Mohawk Valley region of the state. Herkimer County is part of the Utica–Rome Metropolitan Statistical Area. History In 1791, Herkimer County was created as one of three counties split off from Montgomery (the other two being Otsego County, New York, Otsego and Tioga County, New York, Tioga counties) as New York State was developed after the American Revolutionary War. Its area was much larger than the present county, however, and was reduced subsequently as more counties w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesemaker
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. History Cheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking may have originated from Nomad, nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would fermentation (food), ferment and coagulation (milk), coagulate.Kats, Sandor Ellix; Pollan, Michael (2015). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing. A product reminiscent of yogurt would have been produced, which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Junket (dessert)
Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and served cold. Some similar desserts are ostkaka, blancmange, , , almond tofu, and . Preparation To make junket, milk (usually with sugar and vanilla added) is heated to approximately 100°F and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. History Junket evolved from an older French dish, ''jonquet'', a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar. In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
