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.
Most cheeses, however, also employ rennet to separate the curds from the whey, speeding up the process and leading to a firmer, more elastic curd. The most common form of rennet traditionally used in cheesemaking is animal rennet, which comes from the lining of the fourth stomach of a young ruminant â generally a calf.