Rennet Casein

Rennet casein is the main protein found in milk. It is made by adding rennet, an enzyme typically derived from calf stomachs, to milk. This causes the milk to curdle, separating the casein from the whey. The casein curd is then washed, dried, and ground into a powder.

Rennet casein is used as a binder and emulsifier in processed foods. It helps to hold ingredients together, improve texture, and prevent separation of fats and liquids. It is commonly found in cheese products, processed meats, and baked goods.

Rennet casein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and calcium. International bodies like JECFA and EFSA have evaluated casein and its derivatives. No significant health concerns are associated with its consumption at typical dietary levels.