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.
Romano cheese less than 34% water and at least 38% milkfat. Cream, skim milk and/or dry milk and water can be added or removed to create the correct level of milkfat. Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate but, in that case, vitamin A must be added after treatment. Safe artificial blue or green coloring may be added only to counter any yellow coloring of the milk. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces equivalent curd formation" may be used. Curd