Rennet

Rennet is a mixture of enzymes, especially chymosin, that coagulates milk by cleaving κ-casein and allowing casein micelles to aggregate.

Chymosin: Chymosin is a protease that cleaves κ-casein and drives milk coagulation. It is rennet’s principal milk-clotting enzyme.
Cheesemaking: Cheesemaking is the process of producing cheese from milk through coagulation, drainage, and maturation. Rennet is a standard coagulant in many cheese recipes.
Abomasum: The abomasum is the glandular fourth stomach of ruminants. Traditional animal rennet is extracted from this organ, especially from young animals.
Vegetarian rennet: Vegetarian rennet is a milk-coagulating enzyme preparation sourced from plants or microorganisms rather than animal stomachs. It offers an alternative when animal-derived rennet is unsuitable.
κ-Casein: κ-Casein is a casein protein that stabilizes casein micelles in milk. Chymosin cleaves its surface layer, destabilizing the micelles.
Curd: Curd is the coagulated portion of milk, composed mainly of casein and fat. Rennet creates the curd that cheesemakers cut and drain.
Animal rennet: Animal rennet is a milk-coagulating enzyme preparation obtained from the stomachs of young ruminants. It is the traditional source of the enzyme mixture.
Thistle rennet: Thistle rennet is a plant-derived milk coagulant extracted from certain cardoon flowers. It is a traditional plant alternative that can impart distinctive cheese properties.
Casein micelle: A casein micelle is a nanoscale assembly of milk proteins and minerals. Rennet-induced destabilization lets these assemblies aggregate into curd.
Whey: Whey is the liquid remaining after milk has coagulated and curd has been separated. Rennet-driven curd formation separates whey from the solid fraction.

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