Rennin is an enzyme with a key role in the food industry, particularly in cheese production, where it is used to coagulate milk. It acts on the casein protein in milk, transforming it into solid curds and facilitating the separation of liquid whey from the solid portion. This process is essential for producing various types of cheese. Additionally, rennin is used in the manufacturing of other dairy products, such as yogurt and certain types of ice cream, to enhance texture and product stability. In the cheese industry, it helps achieve specific cheese characteristics, including desired flavor, aroma, and texture. It is also employed in enzymatic studies within biochemistry research.