What occurs to warm rennin warm milk after 30 minutes?

When warm rennin is added to warm milk, it catalyzes the coagulation of casein proteins, leading to the formation of curds and whey. After about 30 minutes, the milk will typically have thickened as the curds form, separating from the liquid whey. This process is essential in cheese-making, as the curds can be further processed to create various types of cheese. The acidity and temperature also play a role in how effectively rennin works during this time.