User talk:Bioren

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Welcome!

Hello, Bioren, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful:

I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~~~); this will automatically produce your name and the date. If you need help, check out Wikipedia:Questions, ask me on my talk page, or place {{helpme}} on your talk page and someone will show up shortly to answer your questions. Again, welcome! --Craig Stuntz 14:05, 2 August 2006 (UTC)

[edit] Rennet

Concerning this message:

I do not know if this is the right way of comunication, but I try it this way. I know somethig about rennet and about interests of big companies and all that stuff and I know that there is alot of miss-information going round - especially considering the information of vegetarians. I wrote "the most common" because rennet is ex difinitionem natural rennet and 99.9% of the rennet comes from cows and calves.
Everything else is an artificial coagulant or chymosin produced by genetically modified bacteria or yeast or mould. So these things are rennet-substitutes.
This is like cheese and analog cheese - cheese has at least to have seen milk - analog-cheese you are mixing with some ingredients in a mixer - has never seen any milk.

First, yes, my talk page is a good way to talk to me specifically. For comments concerning the article itself we should talk on the Talk:Rennet page so that other interested people can see it easily. I'll follow up there. --Craig Stuntz 15:18, 2 August 2006 (UTC)

OK - will do so - Wolfgang (Bioren 16:36, 2 August 2006 (UTC))

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