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Subject:
Re: Milk ingredients
From:
Don Marcotte <[log in to unmask]>
Reply To:
Milk/Casein/Lactose-Free List <[log in to unmask]>
Date:
Fri, 17 Sep 1999 16:02:01 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (12 lines)
I have long suspected that there was something about casein which made
non-dairy cheeses taste/look more like real cheese. Your explanation makes
a lot of sense. Now, there are a couple of cheeses that claimed to be real
cheese with no lactose. I know lactose supposedly vanishes if the cheese
gets old enough. I'm wondering if there is more to it than simply aging the
cheese longer.

Don


>As I understand it, the casein in dairy makes cheese meltable and "stringy".

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