The heat and the continued enzymatic action of rennin cause the protein to fuse into stringlike filaments, making the curd denser.
The coagulating enzymes, such as thrombin or thrombase and rennin, which causes the clotting of milk.
Deficiency of rennin has the same significance as deficiency of pepsin, and is more easily recognized.
In 1990, the FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese.
Animal rennet contains the digestive enzyme rennin, which curdles milk in the normal process of digestion.
The animal should be unweaned, and thus with a high ability to digest milk, and abundant rennin.
