It used to be that making cheese meant killing cows. Young cows, specifically—a few days old, at most. The stomach of an unweaned calf produces enzymes that turn liquid milk into good, hard, flavorful ...
SemBioSys Genetics has signed an option agreement over the use of its safflower-derived protein in place of rennet in cheeses in Argentina. The main activity of Canada's SemBioSys is development of ...
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