Biology B3.1 - Products of Biotechnology

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Rennet is a mixture of enzymes, mostly Chymosin used in cheese production. Added to milk it causes the milk proteins to solidify and making the milk set. You then separate the solids for cheese and give the liquid whey to pigs.

Carrageen from seaweed is a gelling agent used in ice cream, frozen desserts and milkshakes; it thickens and stabilises or stops separation.

Citric acid id used in fizzy drinks, sweets, jams. As it is too expensive to

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