Rennet is an enzyme mix that is responsible for curdling milk. It does this by targeting a major protein group called the casein micelle. The casein micelle surrounds droplets of triglycerides and has a component called the kappa casein that is extremely negatively charged to repel other casein micelles, hence keeping the fat emulsified. Rennet's main enzyme is chymosin which cuts the kappa casein away from the rest of the micelle causing it to dissolve into the milk. Thus, resulting in the other components of the casein micelle to bind and coagulate through a process facilitated by calcium phosphate, usually naturally present. If calcium phosphate is not present, it is usually added. This coagulation of protein also causes the fats and minerals to be entrapped within this network of protein, forming the curds/junket (The Courtyard Dairy, 2013).