Rennet Enzyme

Rennet is a complex of enzymes, primarily chymosin, traditionally sourced from the stomach lining of young, unweaned calves. It is essential for cheesemaking, causing milk proteins to coagulate. Today, rennet can also be produced through microbial fermentation or genetically engineered sources, offering vegetarian and vegan alternatives.

Rennet's primary function is to coagulate milk proteins, forming curds necessary for cheesemaking. It is used in a wide variety of cheeses, from hard varieties like cheddar to soft cheeses like brie. While most commonly associated with cheese, it can also be found in some processed dairy products that utilize cheese components.

Rennet enzymes are generally recognized as safe (GRAS) by the FDA for their intended use in food production. They are naturally occurring enzymes involved in milk digestion and are broken down during digestion. International bodies like JECFA have evaluated enzymes used in food and generally consider them safe when consumed at typical levels. There are no widespread health controversies associated with the consumption of rennet.