Rennet And Cheese Cultures
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What it is
Rennet is a complex of enzymes used in cheesemaking. Traditionally, it is a mixture of chymosin, pepsin, and other enzymes found in the stomach lining of unweaned mammals. Cheese cultures are specific strains of bacteria and sometimes molds or yeasts that are added to milk to produce the characteristic flavor, texture, and aroma of cheese.
Why it's used
Rennet is essential for coagulating milk proteins, forming curds that are the basis of cheese. Cheese cultures are used to ferment lactose into lactic acid, which lowers pH and contributes to flavor development and preservation. They are found in nearly all types of cheese.
Health notes
Rennet and cheese cultures are generally recognized as safe (GRAS) by the FDA for use in food. They are naturally occurring components in traditional cheesemaking and are not associated with adverse health effects at typical consumption levels. International bodies like JECFA have evaluated enzymes used in food processing, and their safety is well-established within the food supply.
Allergen info
Rennet derived from animal stomachs is not a major allergen. However, cheese itself is a dairy product and thus derived from milk, which is one of the 9 FDA major allergens. Gluten is not typically present unless added during processing.