Salt Rennet

Salt rennet is an enzyme mixture, often derived from animal stomachs, used to coagulate milk in cheesemaking. It contains chymosin, which causes milk proteins to clump together, forming curds. It is typically produced by isolating rennet from the fourth stomach of young, milk-fed calves.

Salt rennet is primarily used as a coagulant in the production of cheese, helping to form the curds that are essential for cheesemaking. It is found in a wide variety of cheeses, including cheddar, mozzarella, and Swiss, as well as in processed cheese products and some sauces.

Salt rennet is generally recognized as safe (GRAS) by the FDA for its intended use in food. It is a naturally occurring enzyme and is broken down during digestion. International bodies like JECFA have evaluated enzymes used in food production. There are no widespread health controversies associated with its typical consumption.