rennetability
Rennetability is a measure of how readily milk coagulates in the presence of rennet, an enzyme or enzyme preparation used in cheese making. It describes the ease with which casein micelles form a curd under standardized conditions and is a key property for predicting cheese yield and texture.
Several factors influence rennetability. Biological and processing factors include species and individual variation in milk composition;
Measurement and interpretation: Rennet coagulation time (RCT) is a common measure, defined as the time from
Applications and implications: Rennetability informs cheese-makers when selecting milk for a given cheese type and may