Cheese Rennet

Rennet is a complex of enzymes used in making cheese. It is traditionally sourced from the stomach lining of young, unweaned calves, but can also be produced by certain fungi, bacteria, or plants. Modern cheesemaking often uses microbial or fermentation-derived rennet, which is genetically engineered to produce the same enzymes.

Rennet's primary function is to coagulate milk proteins, causing the milk to thicken and separate into curds and whey. This process is essential for forming the solid curd that is the basis of cheese. It is found in a wide variety of cheeses and cheese-containing products.

Rennet is generally recognized as safe (GRAS) by the FDA for use in food. It is a naturally occurring enzyme complex and is broken down during digestion. Regulatory bodies like the FDA and EFSA have not raised specific health concerns regarding rennet consumption at typical levels. No specific ADI has been set by JECFA, as it is considered a processing aid.