Vegetarian Rennet

Vegetarian rennet is an enzyme preparation used to coagulate milk, a process essential for making cheese. It is typically derived from microbial sources, such as fungi or bacteria, or from plants like thistle. These sources are cultivated and processed to extract enzymes that mimic the action of animal rennet.

Manufacturers use vegetarian rennet as a coagulant in cheesemaking, allowing milk proteins to form curds. It is a common ingredient in a wide variety of cheeses, including cheddar, mozzarella, and Swiss, as well as in some processed cheese products and pasta sauces.

Vegetarian rennet is generally recognized as safe (GRAS) by the FDA for use in food. It is an enzyme and is typically present in very small amounts in the final food product. International bodies like JECFA have evaluated enzymes used in food production. No significant health concerns are associated with its typical consumption.