Rennet

Rennet is a complex of enzymes, most notably chymosin, traditionally sourced from the stomachs of young ruminant animals like calves. It is essential for cheesemaking, causing milk proteins to coagulate and form curds. Microbial and plant-based alternatives are now widely used, particularly for vegetarian products.

Rennet's primary function is as a coagulant in the production of cheese, enabling the separation of milk solids from whey. It is also used in some dairy desserts and puddings to achieve a specific texture. While traditional rennet is animal-derived, vegetarian rennets are common in many cheese products.

Rennet is not typically considered a food additive in the same way as E-numbers, as its enzymatic action is largely consumed during the cheesemaking process. The enzymes themselves are proteins. Regulatory bodies like the Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee its use in food production. No specific health concerns are associated with the consumption of rennet at typical levels found in food.