Rennet: The Enzyme Behind Cheese-Making Evolution0

• A to Z, Food Safety, General, Health & Wellness
• December 14, 2024

Rennet is a cornerstone of cheese-making, responsible for the critical process of coagulating milk into curds and whey. This enzymatic marvel, primarily composed of chymosin, has a fascinating history rooted in tradition and science. While traditionally sourced from the stomach lining of young ruminants, rennet has evolved to include microbial, plant-based, and genetically engineered alternatives,