Rennet is a proteolytic enzyme, traditionally isolated from the gut lining of the calf. The main constituent of the rennet is chymosin. Rennet is use to produce milk coagulation and to separate out the whey from the initial curding process during cheese production. The cheese market is directly related to the availability of the rennet and hence are symbiotic to each other in terms of revenue ... Read more
Rennet, a vital ingredient in cheese production, plays a significant role in the global dairy industry. This article provides a detailed overview of the rennet market, encompassing its definition, market overview, growth factors, industry dynamics, and prevailing trends.
Definition: Rennet is an enzyme complex primarily sourced from the stomach lining of young calves, though microbial and plant-based alternatives are also available. It serves as a crucial catalyst in ... Read more
