HUMAN NUTRITION

Detailed explanation-1: -Chymosin, the major component of rennet (milk clotting enzyme), is an acid protease produced in the fourth stomach of milk-fed ruminants including goat and sheep in the form of an inactive precursor prochymosin.

Detailed explanation-2: -Chymosin, known also as rennin, is a proteolytic enzyme related to pepsin that synthesized by chief cells in the stomach of some animals. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal.

Detailed explanation-3: -Chymosin, for example, is an enzyme that alters the casein micelle structure to make milk curdle. Proteases are other enzymes that disrupt the casein micelle structure by chopping up proteins, causing milk to curdle.

Detailed explanation-4: -What Is Rennet? Rennet is a mixture of enzymes, most prominently the protease enzyme chymosin, that thickens milk in the process of cheesemaking.

Detailed explanation-5: -Coagulation is the push-off-the-cliff that turns milk into cheese. Liquid milk is converted into a solid mass. This solid mass is often called “curd”, “gel” or the “coagulum”. Coagulation can occur in a few different ways: enzyme action, acid addition, or acid/heat addition.