Ingredient
Rennet
Scout's take
Rennet is an enzyme used to coagulate milk, forming curds in cheese production. It is a traditional ingredient in cheese-making, essential for texture development. Rennet can be animal-derived or microbial, with no significant health concerns.
More from Scout's analyses
Rennet is an enzyme used to coagulate milk, essential in cheese-making. It is a natural ingredient derived from animal or microbial sources. Its use is crucial for the texture and maturation of traditional cheeses like Parmigiano Reggiano.
from the analysis of Bertozzi Organic Parmigiano ReggianoRennet is an enzyme used to coagulate milk, essential in cheese-making. It can be derived from animal or microbial sources, affecting the final product's characteristics. The use of rennet is standard in traditional cheese production.
from the analysis of Buf Creamery Burrata Mozzarella with Cream FillingNatural enzyme used in traditional cheese making to coagulate milk.
from the analysis of BelGioioso Parmesan CheeseFound in 4 products
Scan any product to see every ingredient explained — and healthier swaps.
Download on theApp Store