rennet

A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junket.

…fermenting microorganisms and usually with rennet, which promote curdling. The fermenting microorganisms carry out the anaerobic conversion of lactose to lactic acid. The type of organisms used depends on the variety of cheese and on the production process. Rennet is an enzymatic preparation that contains a number of proteolytic (protein-degrading)…

…inoculated with fermenting microorganisms and rennet, which promote curdling.

Rennet, an enzyme found in a calf’s stomach, is added to milk, causing the milk protein casein to coagulate into a semisolid substance called curd, thus trapping most of the fat. The remaining watery liquid (whey) is then drained, and the curd is salted, inoculated…