Rennet is used in the production of cheese as a milk curdling enzyme. It converts milk casein (protein) from a soluble to an insoluble material and during this process; the rennet separates the milk into solids (curds) and liquid (whey). The different milk coagulation systems available is natural animal rennet rennet from GMO organisms, coagulating … Continue reading Rennet more about it – a lot more :-)