Linked from

The 14 pages that link to Rennet, each with the reason it gives.

• CheeseRelated: Its action is a common way to separate milk into curds and whey.

• CaseinRelated: Rennet supplies chymosin, which initiates casein coagulation in many cheeses.

• WheyRelated: Rennet-driven coagulation yields sweet whey from many hard and semi-hard cheeses.

• CoagulationRelated: Its chymosin enzyme cleaves casein and helps form a milk-protein network.

• Cheese ripeningRelated: Residual rennet enzymes can keep cleaving casein after the curd has formed.

• Parmigiano-ReggianoRelated: Calf rennet sets the milk into curds during cheesemaking.

• MozzarellaRelated: Rennet commonly helps set the milk into mozzarella curd.

• Cheddar cheeseRelated: Rennet commonly sets the milk before cheddar curds are cut.

• Dairy productRelated: Its enzymes make casein form curds in many cheeses.

• ParmesanRelated: It helps turn milk into the curds that become Parmesan.

• FetaRelated: Rennet helps set the milk into the curd used to make feta.

• Blue cheeseRelated: Rennet helps set the milk into the curd that will become blue cheese.

• Goat cheeseRelated: Many goat cheeses use it to form a firm curd.

• Granular cheeseRelated: Rennet commonly sets the milk into curds before they are cut and cooked.