Certified Cheese Professional Practice Exam

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Enhance your cheese knowledge and boost your career with the Certified Cheese Professional Exam. Study with comprehensive materials, flashcards, and multiple choice questions. Prepare effectively and get licensed!

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What are the main sources of vegetarian rennet?

Cashew and Almond
Thistle and Cynara
Soybean and Corn
Pea and Lentil

The correct answer is: Thistle and Cynara

The primary sources of vegetarian rennet are thistle and cynara. Thistle rennet is derived from the flowers of certain thistle plants, while cynara refers specifically to artichokes, which are part of the thistle family. Both of these sources contain enzymes that can facilitate the coagulation of milk, making them suitable alternatives to animal rennet for vegetarian cheese production. Other options provided do not serve as traditional sources of rennet. While some plants and legumes may have coagulating properties, they are not known or recognized in the cheese-making process as sources of vegetarian rennet in the same way that thistle and cynara are. Thus, the significance of these two sources is firmly established in the context of vegetarian cheese-making, as they offer effective means to achieve milk coagulation without the use of animal-derived enzymes.