Is coagulant enzymatique vegan?

Coagulant enzymatique is a French term for enzymatic coagulant, which is commonly used in the production of cheese and tofu. This food ingredient is derived from microorganisms or plants and is responsible for causing the coagulation or curdling of milk or soy milk, resulting in the formation of solid curds. Unlike traditional coagulants, enzymatic coagulants are highly specific and selective, allowing for greater control over the texture and flavor of the final product. This ingredient is often preferred by vegetarians and vegans as it is plant-based and does not involve animal rennet.