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.
chymosin.
chy·mo·sin (k  m -s n)n. See rennin. |
chymosin.
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.
How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|