Yes.
white wine vinegar, Champagne vinegar, apple cider vinegar my first choices
Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!
No. White vinegar is acidic while burrow's solution is alkaline due to the aluminum acetate content.
Lipase and rennet serve different functions in cheese production. Rennet is an enzyme that coagulates milk, causing it to curdle and form the solid curds needed for cheese. Lipase, on the other hand, is an enzyme that breaks down fats and is primarily used to enhance flavor in cheese rather than to facilitate curd formation. Therefore, lipase cannot effectively substitute for rennet in the cheese-making process.
You can substitute vinegar or lime juice for lemon juice in a recipe.
rennet
You can substitute regular mustard or a mix of mustard powder and vinegar for Dijon mustard in a recipe.
Rennet is used in the production of cheese.
Yes, it states on its website that it used a rennet derived from yeast (not animal rennet)
No. Rennet is an enzyme, butter is mainly milkfat.
The rennet of the calf had a bacterial infection and required antibiotics.