No it does not. Amul cheese is 100% vegetarian
Most cheddar cheeses contain animal rennet.
Typically yes unless it is marked as "vegetarian"
Cheese is made from dairy and rennet or a rennet substitute. Dairy is a lipid and rennet is a protein that is meant to curdle the cheese. Carbohydrates include sugars such as lactose. The amount of carbs depend on the type of cheese, and how much exposure the cheese may get to bacteria or other ingredients. The more sugar that is either naturally in the cheese or that is added determines the number of carbs.
Yes you can! just add a little more sugar as Amul cheese has salt in it.
It's cheese made following the rules of kashrut. Kosher cheeses do not contain enzymes derived from animals (rennet and lipase).
No; Black Diamond cheeses- Old Cheddar, Extra Old Cheddar &any Processed Cheese (cheese slices &cheeses spreads) contain animal rennet. But, probably best avoid it if you're unsure.
Rennet is used in the production of cheese.
No, not all cheese contains rennin, an enzyme in rennet, the mucus lining of the stomach of a young cow. Rennet is a common cheese ingredient because of it's natural property of processing milk. There are cheeses that contain vegetarian substitutes, the brand Tilamook, for example, produces a kosher cheddar containing no calf rennet.
Yes, Amul cheese spread can be substituted for cream cheese, but beware it has a higher salt content. Other substitutions include blended cottage cheese and plain yogurt.
A block of cheddar cheese flavored carrageenan could be considered vegetarian cheese--if you consider it to be cheese. If you define cheese as coming from milk then the only vegetarians who would knowingly eat it would call themselves lacto-vegetarians. Non vegetarian cheese is made with rennet, which comes from a calf's stomach. Vegetarian cheese is made with a vegetable rennet substitute. Rennet is a digestive enzyme that causes the milk proteins to curdle (clump together), turning the milk into something that resembles cottage cheese. The next step in making cheese is to remove the whey from the curds.
Rennet is an enzyme found in the stomach of young mammals and has been used for thousands of years in cheese making. This extract from the dried stomachs of goats, sheep, and cattle is the original rennet, not some manufactured laboratory chemical. Certain plants contain similar enzymes and have been used to produce vegetable rennet. Genetic engineering has also been used to develop microbes that produce what is known as microbial rennet. All of these types of rennet work very well for making cheese. Citric acid can be used to make soft cheese, but to make hard cheese, some type of rennet is required. There is simply no substitute.
No. Rennet is an enzyme, butter is mainly milkfat.