Junket (dessert) children, mostly due to its sweetness and ease of digestion. The same was true in the United Kingdom where, in medieval times, junket had been a food of the nobility made with cream, not milk, and flavoured with rosewater and spices as well as sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables and, by the 18th century, had become an everyday food sold in the streets. In the United States, junket is commonly made with a packaged mix of rennet and sweetener from a company eponymously known as Junket.
Rennet The most widely used FPC is produced either by the fungus "Aspergillus niger" and commercialized under the trademark CHY-MAX® by the Danish company Chr. Hansen, or produced by "Kluyveromyces lactis" and commercialized under the trademark MAXIREN® by the Dutch company DSM. FPC is chymosin B, so is more pure than animal rennet, which contains a multitude of proteins. FPC can provide several benefits to the cheese producer compared with animal or microbial rennet, such as higher production yield, better curd texture, and reduced bitterness. Cheeses produced with FPC can be certified kosher and halal, and are suitable for vegetarians if