Cheese Making: The Science of Rennet

Cheese Making: The Science of Rennet

Rennet is a key ingredient in the cheese making process, acting as a coagulant to help separate curds and whey. It contains enzymes called chymosin and pepsin, which help break down proteins in milk, specifically casein, resulting in the formation of curds. Rennet can be sourced from animal, plant, or microbial sources, with microbial rennet being a popular vegetarian alternative.

During the cheese making process, rennet is added to milk along with starter cultures and any additional flavoring agents. The enzymes in rennet work to coagulate the milk, forming a solid mass of curds. These curds are then cut, drained, and pressed to expel excess whey, resulting in the final cheese product. The type and amount of rennet used can greatly impact the texture, flavor, and quality of the cheese.