Rennet
Rennet
Enzymes from the stomachs of ruminants, used in cheese production.
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First pulled by Bob67, Oct 22, 2026
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Readers' pathsAug 2026 – Oct 2026
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Chymosin
Class of enzymes.
27%
Ruminant
Hoofed herbivorous grazing or browsing mammals.
18%
Yazidism
Monotheistic ethnoreligion of Yazidis.
6.7%
Whey
Liquid remaining after milk has been curdled and strained.
4.6%
Curdling
Breaking of an emulsion as a new liquid.
3.2%
Veal
Meat of young cattle.
3%
Curd
Result of curdling milk.
3%
Junket (dessert)
Dessert made with sweetened milk and rennet.
2.6%
Casein
Family of proteins found in milk.
2.4%
Cheese
Curdled milk food product.
2.3%
Readers come from
Share of the 16,490 readers arriving from another article
Cheese
Curdled milk food product.
9.3%
Mascarpone
Italian cream cheese.
6.3%
Quark (dairy product)
Acid-set cheese.
5.5%
Lacto vegetarianism
Vegetarian diet allowing dairy products.
5.2%
Parmesan
Italian hard cheese.
4.9%
Whey
Liquid remaining after milk has been curdled and strained.
4.7%
Halloumi
East Mediterranean semi-hard, unripened brined cheese.
4.6%
Burrata
Italian cheese.
3.2%
Skyr
Icelandic cultured dairy product.
3.1%
Cheese curd
Unaged curdled milk product.
2.6%