Rennet

A coagulating enzyme usually from the stomach lining of young animals (some can come from plants) that aids in curdling milk or separating curds from whey. BEWARE '''Products and processes that exploit animals can be found in many foods, including cheese, sour cream, yogurt and salad dressing. Consider rennet, an ingredient in many cheeses and some custard desserts, which is sometimes listed as rennin. Rennet is a firming agent defined by the US Food and Drug Administration (FDA) as “the aqueous extract prepared from cleaned, frozen, salted or dried fourth stomachs of calves, kids or lambs.” Bovine rennet, a variation, is similarly derived from the internal organs of adult animals'''