Rennet & cultures
Rennet is used to give milk a solid structure (curdling) when making cheese. The solid and liquid parts are separated. You can choose between rennets of animal or microbial origin. It is also useful for cheese maturation. In turn, you use the yeasts to prepare yoghurt: you add them to pasteurised milk, which changes the flavour and thickness. How? They convert the sugar present into lactic acid.