**What is Non-Animal Rennet in Cheese?** Non-animal rennet is a type of enzyme used in cheese-making that is derived from sources other than the traditional animal stomach lining. Unlike animal rennet, which is extracted from the stomachs of young calves, non-animal rennet can come from microbial, fungal, or genetically engineered sources. These alternatives are popular among vegetarians, vegans, and those seeking kosher or halal cheese options. Non-animal rennet works by coagulating milk, causing it to separate into curds and whey, which is a crucial step in cheese production. The use of non-animal rennet helps meet dietary restrictions and ethical preferences without compromising the texture and flavor of the cheese. Additionally, it supports sustainable and scalable cheese manufacturing processes.
Non-animal rennet is an enzyme used in the cheese-making process that coagulates milk, causing it to separate into curds and whey. Unlike traditional animal rennet, which…