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rennet

The rennet is also used in the kitchen to coagulate the milk and produce cheese. It is added to the milk and heated until it coagulates, then separates the curd from the whey.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
57.8 Cal
Lipids
3.2 G
Cholesterol
14 Mg
Sodium
1 Mg
Potassium
0 Mg
Carbohydrates
4.1 G
Protein
3.15 G
Sugars
0 G
Vitamin A
20 Mg
Vitamin B
0 Mg
Vitamin C
0 Mg
Vitamin D
0 Mg
Vitamin E
0 Mg
Iron
0 Mg
Magnesium
0 Mg
Food fibers
0 G
Calcium
127 Mg

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Index of Ingredients