How does the use of animal rennet affect cheese?

The use of animal rennet significantly influences the texture and firmness of cheese. Rennet is an enzyme used in cheesemaking to coagulate milk, leading to the separation of curds and whey. Animal rennet, derived from the stomach lining of ruminant animals, is particularly effective in creating a firmer curd compared to vegetable or microbial rennets. This firmness is essential for the resulting cheese structure, affecting how it melts, ages, and even its sliceability.

Different types of rennet can yield various textures; for instance, cheeses made with animal rennet, such as traditional cheddar or mozzarella, tend to have a more desirable mouthfeel and body compared to those made with non-animal alternatives. The balance of milk proteins and the coagulation process directly relate to the firmness and texture imparted during cheesemaking.

In contrast, the other options do not accurately reflect the effects of animal rennet on cheese. While lactose-free cheese is produced using additional processes, this is not a direct result of animal rennet. Flavor enhancement is more dependent on other factors such as aging and ingredients rather than the type of rennet alone. Finally, suggesting that animal rennet has no effect contradicts the critical role it plays in texture and firmness during