Rennet Tablets

Rennet tablets play a crucial role in the fermentation process, particularly in the creation of various dairy products like cheese and custard. These tablets, devoid of any added sweeteners or flavors, contain enzymes that are essential for coagulating milk proteins. When added to milk, rennet tablets initiate a series of biochemical reactions that result in the formation of curds and whey. This coagulation process is vital for the production of cheese, as it helps separate the solid curds from the liquid whey, which can then be further processed into different types of cheese.

Moreover, rennet tablets contribute to the development of complex flavors and textures in fermented dairy products. The enzymatic action of rennet breaks down proteins in milk, leading to the formation of characteristic flavors and aromas associated with aged cheeses. Additionally, rennet tablets are instrumental in achieving the desired consistency and texture in custards and ice creams. By facilitating the coagulation of milk proteins, rennet tablets help create smooth and creamy textures in these dairy-based desserts, enhancing their overall quality and palatability. Overall, the use of rennet tablets in fermentation not only aids in the production of a diverse range of dairy products but also influences their flavor, texture, and sensory attributes.