Analysis by Ashley Armstrong STORY AT-A-GLANCE Traditionally, cheese was made with just four ingredients: milk, salt, starter culture and animal rennet Rennet is used as a clotting agent to curdle the milk into cheese, separating the liquid parts of milk from the solids. It’s an essential part of the cheese making process Today, there are four types of rennet used in the cheese making industry: animal rennet, vegetable rennet, microbial rennet, and a genetically modified version called FPC (fermentation-produced chymosin), made by Pfizer Bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status, which exempted Pfizer was exempt from the
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