Rennetbased

Rennetbased is a term that generally refers to products or processes that utilize rennet as a key ingredient or component. Rennet is a complex of enzymes produced in the stomachs of young ruminant mammals, such as calves, lambs, and kids. It is traditionally used in cheesemaking to coagulate milk, forming curds that are then separated from the whey. The primary enzyme responsible for this action is chymosin.

Historically, rennet was obtained by drying and processing the stomachs of young animals. However, modern cheesemaking often employs other forms of rennet. These include microbial rennets, derived from specific fungi or bacteria, and genetically modified rennets, produced through recombinant DNA technology. These alternative rennets offer advantages such as being suitable for vegetarian diets and ensuring a consistent supply.

When a product or process is described as "rennetbased," it signifies that rennet, in one of its forms, is essential for its production or function. In the context of food, this most commonly applies to cheese. However, rennet's properties can also be utilized in other applications, such as the production of some protein hydrolysates or in scientific research involving protein breakdown. The specific type of rennet used can influence the characteristics of the final product.