Animal-based rennet

Animal-based rennet is a complex mixture of enzymes, primarily chymosin and pepsin. It is traditionally sourced from the fourth stomach (abomasum) of unweaned calves, lambs, or kids. The enzymes are extracted and purified to aid in the coagulation of milk during cheesemaking.

Animal rennet's primary function is as a coagulant in cheesemaking, causing milk proteins to curdle and form a solid mass (curd). This process is essential for separating the curds from the whey, forming the basis of most cheeses. It is widely used in the production of traditional cheeses.

Animal rennet is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a natural component of milk processing. No specific health concerns are associated with its consumption at typical levels. Regulatory bodies have not set specific intake limits for animal rennet.