Rennet is widely used as an enzyme which is needed to coagulate milk and separate it into solids curds and liquid whey in the production of cheese. Usually some varieties of cheese are consumed fresh, but the varieties of cheese that use rennet for clotting are aged for periods ranging from 4 weeks to 2 years and the duration depends on the humidity content of the cheese. Increasing consumption of dairy products and rapid industrialization has ... Read more
Rennet is widely used as an enzyme which is needed to coagulate milk and separate it into solids curds and liquid whey in the production of cheese. Usually some varieties of cheese are consumed fresh, but the varieties of cheese that use rennet for clotting are aged for periods ranging from 4 weeks to 2 years and the duration depends on the humidity content of the cheese. Increasing consumption of dairy products and rapid industrialization has ... Read more
