Public concern rises regarding lab-produced enzymes in U.S. cheeses. A recent article discussing the use of a lab-produced enzyme in U.S. cheese production has sparked an extensive online debate. This conversation has brought issues of food transparency and consumer choices to the forefront. The enzyme in question, known as fermentation-produced Chymosin, helps coagulate milk during cheese manufacturing. It was developed by scientists at Pfizer and has been widely adopted in commercial cheese production to replace traditional animal rennet, which is derived from the stomach lining of ruminant animals such as
