Hi,
Some good links posted already. I just want to highlight the key difference for you, which is that animal-sourced rennet has additional compounds, the biggest of which is pepsin. In terms of effect on coagulant strength, that depends on the rennet you buy. I have a post somewhere here on rennet that talks about standard coagulant strengths. That is, both animal and other types of rennet work equally well in coagulating.
Where the difference with pepsin and other compounds come in is in proteolysis and final result after aging. Technically, there are subtle differences in measurements such as SN between the two types of rennet. However, the rennet choice by itself does not influence final flavor, texture, and overall quality as much as milk and process. To give an example, about 90% of the commercial cheese produced is made with GMO rennet, and yet the differences are staggering in cheddar cheese alone among all the manufacturers.
I don't think your choice of animal vs other types will make much difference. I would focus on the choices of culture, additives, and process.