AQA GCSE Food Preparation and Nutrition · 8585
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.