scasnerkay, I think you mean "vegetable" rennet from North East Cheesemaking web site, who does not list the maker or specs other than ingredients are "Microbial coagulant (Mucur Pussillus and/or Mucur Miehei), Megnesium Stearate, Microcrystaline Cellulose".
Additionally, the problem with tablets is you don't know how long it has been on the shelf or storage conditions and thus don't their efficacy, remaining strength. To some extent the same problem occurs with liquid rennet. Regardless of the type & format, the manufacturer's dosage rate is the starting point after which you should adjust up/down depending on results. one method being flocculation as you say another poster recommended. Flocculation and other rennet testing methods listed here
, and if too fast/slow vs your recipe and thus how much to adjust for your next batch.