The animal rennet helps extract more protein from the milk, for a creamier curd.
From the buffalonews.com
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet.
From the en.wikipedia.org
The stomachs are also used to produce rennet, used in the production of cheese.
From the en.wikipedia.org
It is made with store-bought milk and coagulated with liquid vegetable rennet.
From the boston.com
Rennet-curdled cheeses have a gel-like protein matrix that is broken down by heat.
From the en.wikipedia.org
Many hard cheeses in continental Europe contain rennet derived from animal sources.
From the en.wikipedia.org
Only natural whey culture is allowed as a starter, together with calf rennet.
From the en.wikipedia.org
Vegetable rennet has been used for hundreds of years in many Mediterranean cheeses.
From the theatlantic.com
The recipe also calls for minimal rennet, yielding a curd with a delicate structure.
From the sfgate.com
More examples
A substance that curdles milk in making cheese and junket
Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. ...
An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine
A substance obtained from the stomach linings of young calves which contains a coagulating enzyme.
Curdled milk from the abomasum of an unweaned calf or other ruminant, containing rennin and used in curdling milk for cheese, junket, etc. Also, a preparation of the inner membrane of the abomasum similarly used, or a plant or other substitute for animal rennet used to curdle milk, esp. ...
An extract of the membrane lining of the stomach of a calf; used to curdle milk.
Distilled extracts of the abomasum (fourth stomach of the ruminant) containing enzymes whcih break down the solids in milk into digestible form, helping coagulation. Some plants (for example thistle) can have the same effect as rennet.
Extracted from the fourth stomach, the enzyme component rennin is used to coagulate milk.
Milk-clotting enzyme added to coagulate milk. Rennet can be either of animal origin (e.g., enzyme from a calf stomach) or microbial origin.