Rennet is a natural enzyme complex primarily used in the cheese-making process. It is derived from the stomach lining of young ruminant animals, such as calves, goats, and lambs. Rennet helps coagulate milk, causing it to separate into curds and whey, which is essential for producing various types of cheese. In addition to animal rennet, there are also vegetarian and microbial alternatives available. Vegetarian rennet is often derived from plants, while microbial rennet is produced using specific bacteria or fungi. These alternatives cater to different dietary preferences and are widely used in the cheese industry to meet consumer demands.