Excerpt from BBC’s 2009 Documentary, Victorian Farm, showing how animal rennet is traditionally made. Isolated rennet helps turn milk into hard cheeses, which, unlike milk, can be carried over ...

To make chymosin, scientists ... Microbial rennet: This usually describes the lab-made coagulating agent, chymosin, or mucor, which are typically derived from mold, fungi, or yeast.

Here’s why: 90% of the cheese in the U.S. uses a rennet—it’s something that they use in the manufacturing of cheese—that is a non-animal source,” Dr. Daniel Pompa says in a viral TikTok.

“Microbial rennet is an alternative for the coagulation process, widely used in cheese production today. Also, some plants have an enzyme that has a functionality comparable to chymosin, most known ...

Vegetarian rennet, which Bon Appetit says is what 90% of commercial cheese is made with, recreates the chymosin traditionally gotten from calves’ stomachs. Alexander Anton, ...

GMO microbial rennet produces a specific enzyme called chymosin, which helps coagulate milk and form curds. Historically, chymosin was extracted from young cow stomachs, ...

GMO microbial rennet produces a specific enzyme called chymosin, which helps coagulate milk and form curds. Historically, chymosin was extracted from young cow stomachs, ...