Rennet (2,000-15,000 IMC U/g)
Rennet is an indispensible enzyme mixture mostly chymosin that makes milk proteins coagulated into curds of cheese. It is especially important when it comes to separating milk solutes from whey and giving the cheese a firmer more flavorful texture.
Rennet is undeniably crucial in the variety of cheeses that range from very soft cottage cheese to really aged Parmesan. Modern food technology includes natural animal-derived and microbial rennet.
This way, the process of cheese-making can be done in a sustainable manner without harming vegetarians. The addition of rennet helps the cheesemakers balance between tradition and innovation in making consistent products of the best quality.
Accurate coagulation and binding to proteins result in higher yields, tastes, and aging potential.
