Chymosin
Chymosin
Chymosin (/kaɪˈmoʊsɪn/), also known as rennin (/ˈrɛnɪn/), is a proteolytic enzyme. Its primary function is curdling milk, a process which is crucial in cheese making.
Etymology
The term "chymosin" is derived from the Greek word "chymos," which means juice. The term "rennin" is derived from the Latin word "rennet," which refers to the stomach lining of a ruminant, where chymosin is naturally found.
Function
Chymosin is a type of enzyme that is secreted by the stomach lining of ruminant animals. It is a key component in the process of cheese making, as it curdles the milk, separating it into solid curd and liquid whey. This is achieved by breaking down the milk protein casein, causing it to coagulate.
Production
Traditionally, chymosin was obtained from the stomach lining of slaughtered young ruminant animals. However, modern production methods often involve the use of genetically modified microorganisms, such as bacteria or yeast, which have been engineered to produce chymosin. This method is known as recombinant DNA technology.
Related Terms
- Enzyme: A substance produced by a living organism which acts as a catalyst to bring about a specific biochemical reaction.
- Cheese making: The process of producing cheese from milk.
- Curd: The solid substance that forms when milk coagulates.
- Whey: The liquid remaining after milk has been curdled and strained.
- Casein: The main protein present in milk and cheese.
- Recombinant DNA: DNA that has been formed artificially by combining constituents from different organisms.
External links
- Medical encyclopedia article on Chymosin
- Wikipedia's article - Chymosin
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