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Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Its primary function is to curdle milk, separating it into solid curds and liquid whey. The key enzyme in rennet is chymosin, also known as rennin, which specifically targets and breaks down the kappa-casein protein in milk, destabilizing the milk's structure and causing it to coagulate. Historically, rennet was obtained from the fourth stomach chamber (the abomasum) of young, unweaned calves. Rennet is most commonly used in the production of cheese. The type of rennet used can significantly impact the texture and flavor of the final cheese product. In cheese making, rennet is added to milk, initiating the coagulation process. The resulting curds are then processed further to create various types of cheese, from soft cheeses like ricotta to hard cheeses like cheddar. While animal rennet is the traditional source, microbial rennet (derived from fungi or bacteria) and vegetable rennet (extracted from certain plants) are also used as alternatives.