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Veal (protein) — Ingredient · Foodgeist
Ingredient
Veal
protein
Aroma profile
Derived from this ingredient’s flavor compounds
fishy
minty
sweet
fruity
Taste profile
Derived from this ingredient's compounds · measured taste classes
“Normal clotting time and curd tension can be obtained through adjustment of: rennin units in coagulant, amount of Ca ++ in milk, temperature or time of setting, or blending with veal rennet.”
normal clotting time and curd tension→can be obtained through→adjustment of rennin units in coagulant, amount of Ca++ in milk, temperature or time of setting, or blending with veal rennet