Limited supply of calf rennet has resulted the genetic engineering of microbial chymosin by cloning calf prochymosin genes into bacteria.
https://www.google.com/url?rct=j&sa=t&url=https://restonrecorder.ca/news/cheese-ingredients-market-worth-usd-123-24-billion-by-2028-reports-and-data/488510/&ct=ga&cd=CAIyGjg0YzkwMzEwZTQwYzQxNjA6Y29tOmVuOlVT&usg=AOvVaw3UsseieJxibcaeX7mPDsUP
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