"Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the ...
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casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves is becoming less and less common for this use, to the point that less than 5% of cheese in the world is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources." - (en.wikipedia.org 30.12.2021)