Rennin, derived from calf stomach, is widely used in the dairy industry for cheese production. It acts as a coagulant, causing milk to separate into solid curds and liquid whey, which is a critical step in cheese-making. This enzyme specifically targets casein, the primary protein in milk, ensuring the formation of a firm curd structure. It is particularly valued in the production of traditional cheeses like cheddar, mozzarella, and Swiss. Additionally, rennin is used in the preparation of some fermented dairy products to achieve desired textures and flavors. Its application ensures consistent quality and efficiency in dairy processing.