Rennet
Rennet is an enzyme used for making most cheeses, it speeds up curding to form a better curd. Usage is between 0.2 ml to 0.4 ml per litre of milk.
window.addEvent('ekm-cookie-consent-change', event => {
if (event.detail.allowTracking) {
if (window.someTrackingService) window.someTrackingService.consentGiven();
}
}
event.details also has properties allowEssential and allowFunctional.