Obviously, some perspectives are missing, as it's practically impossible to cover every point of view, but that's what individual concerns and the extensive bibliography available are for, lads.

We therefore invite all colleagues and interested authors to submit their manuscripts and reviews by March 31, 2026. Looking forward to hearing from you!

Rennet extracted from its pistils has a strong proteolytic effect, which means that it produces a faster and more intense transformation of the proteins present in the milk, resulting in a slightly bitter taste and the unmistakable aromatic complexity these kind of cheese.