The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it such as pepsin and lipase.
It is used in cheese making to speed coagulation and separate the curds and whey after the starter culture is added to the milk.
Natural rennet comes from the fourth stomach chamber of young calves, sheep or goats. However, rennet may also be produced from vegetables, fungi or microbes.
Today, most rennet used in cheese production is made from genetically engineered bacteria and below are suppliers of this enzyme.
Situated in Plettenberg Bay they supply to small cheese makers. Finest Kind imports and distributes high quality cheese, butter and yoghurt making ingredients and equipment to the dairy industry.
Situated in Strand they supply home cheese makers. Cheesemaking.co.za are nationwide suppliers of cheese, kefir and yoghurt cultures and provide cheese making courses, cheese making kits and equipment.