Rennet from Mucor miehei is widely used in the cheese-making industry as a coagulating agent. It helps to separate milk into solid curds and liquid whey by breaking down the kappa-casein protein in milk. This microbial rennet is particularly favored as an alternative to animal-derived rennet, making it suitable for vegetarian cheese production. It is effective across a range of temperatures and pH levels, ensuring consistent results in various cheese types, from soft cheeses like brie to harder varieties like cheddar. Additionally, it is valued for its stability and efficiency in large-scale industrial cheese production.