Rennetcoagulated

Rennetcoagulated refers to a process and the resulting state of milk that has been coagulated using rennet. Rennet is a complex of enzymes traditionally extracted from the stomachs of young ruminant animals, though microbial and vegetable rennets are also common. These enzymes, primarily chymosin, work by cleaving specific proteins in milk, particularly kappa-casein, which destabilizes the colloidal suspension of casein micelles. This destabilization leads to the formation of a gel-like network, separating the milk into a solid curd and a liquid whey.

The rennetcoagulated curd is the fundamental component in the production of many dairy products, most notably cheese. The texture and properties of the rennetcoagulated mass are crucial for cheesemaking. The rate of coagulation, the firmness of the curd, and the amount of whey expelled are all influenced by factors such as milk composition, temperature, pH, and the type and amount of rennet used. Gentle handling of the rennetcoagulated curd during cheesemaking helps to retain moisture and fat, contributing to the final cheese's characteristics. While primarily associated with cheese, rennet coagulation is also a step in the production of some other milk-based products where a solidified milk structure is desired.