In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.n a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
The use of rennet in cheese manufacture was among the earliest applications of exogenous enzymes in food processing, dating back to approximately 6000 B C. In 1994, the total production of cheese was 8000 metric tons against a total demand of 9000 metric tons.
Cheeses with good melting qualities, such as mozzarella, are produced with rennet. Today rennet is mass produced by genetically modifying bacteria to produce the enzyme. This allows for an unlimited amount of rennet to be produced for a much lower cost.ilder cheeses, such as colby or gouda, go through several washings to reduce the acidity and allow the mild, creamy flavor to shine through. Cheese curds are often pressed into molds to create cheese wheels, blocks, or other shapes.