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chymosin

   Also found in: Dictionary/thesaurus, Encyclopedia, Wikipedia, Hutchinson 0.40 sec.
chymosin /chy·mo·sin/ (ki´mo-sin) rennin; an enzyme that catalyzes the cleavage of casein to form soluble paracasein, which then reacts with calcium to form a curd, insoluble paracasein. It is found in the fourth stomach of the calf and other ruminants. A commercial preparation, rennet, is used for making cheese and rennet custards.
chy·mo·sin (km-sn)
n.
See rennin.

chymosin
the milk-curdling enzyme found in the abomasal juice of preweaned calves (before pepsin formation); a preparation from the stomach of the calf is used to coagulate milk protein in the preparation of junket and thus to facilitate its digestion. Catalyzes the conversion of caseinogen from a soluble to an insoluble form (casein or curd). Called also rennin. See also rennet.

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It also excludes the genetic engineered enzyme used in cheese production -- chymosin.
Likewise, although the National Organic Standards Board ruled genetically engineered chymosin (a cheese hardening agent) an unacceptable synthetic, the USDA proposal would permit it to be labeled organic.
 
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