Editing Rennet (section)

{{short description|Complex of enzymes from the stomachs of young ruminant mammals, used in the production of cheese}}
{{for|the apple varieties|Reinette}}
[[File:Clothbound Cheddar - Rennet (4790811140).jpg|thumb|right|Animal rennet to be used in the [[manufacture of cheddar cheese]]]]

'''Rennet''' ({{IPAc-en|ˈ|r|ɛ|n|ᵻ|t}}) is a complex set of [[enzyme]]s produced in the stomachs of [[ruminant]] mammals. [[Chymosin]], its key component, is a [[protease|protease enzyme]] that [[curdling|curdles]] the [[casein]] in milk. In addition to chymosin, rennet contains other enzymes, such as [[pepsin]] and a [[lipase]].

Rennet has traditionally been used to separate milk into solid [[curds]] and liquid [[whey]], used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today.<ref name="vrg">{{cite web |last1=Yacoubou |first1=Jeanne |title=An Update on Rennet |url=https://www.vrg.org/journal/vj2008issue3/2008_issue3_update_renet.php |website=The Vegetarian Resource Group |access-date=2021-12-24}}</ref> Most cheese is now made using [[chymosin]] derived from bacterial sources.