rennet

Rennet is an enzyme mixture used in cheese-making to curdle milk. It works by breaking down milk proteins, causing the liquid to thicken and form curds, which can be processed into cheese. Rennet can be derived from the stomach lining of young ruminant animals like calves, or it can be produced through microbial, plant-based, or genetically engineered sources for vegetarian options. Its primary role is to help separate milk into solids (curds) and liquids (whey), enabling the production of various cheese types with desired textures and ripening characteristics.