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GCSE Food Preparation and Nutrition · key term
An enzyme preparation used in cheese making to help milk coagulate into solid curds, which separate from liquid whey.
Used by AQA
Specification 3.4.1.3 · Paper 1
Revise: Microorganisms in Food ProductionRennet, an enzyme preparation, is used in many cheeses to help form solid curds, which separate from the liquid whey. The whey is drained away. Depending on the cheese being made, the curds may then be heated, pressed and salted.
Distinguish the starter bacteria from rennet: bacteria produce acid, whereas rennet is an enzyme used to help form curds.
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