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Chymosin /ˈkaɪməsɪn/ or
rennin /ˈrɛnɪn/ is a
protease found in rennet. It is an
aspartic endopeptidase belonging to
MEROPS A1 family. It is
produced by...
- of
ruminant mammals.
Chymosin, its key component, is a
protease enzyme that
curdles the
casein in milk. In
addition to
chymosin,
rennet contains other...
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yields lower-quality cheddar. The two key
components of
natural rennet are
chymosin and
bovine pepsin.
Extracts from
plants such as
nettles were
found to produce...
- of U.S. hard
cheese is made with
genetically engineered chymosin. In 1990, FDA
granted chymosin "generally
recognized as safe" (GRAS)
status based on data...
- (Russian: Российский сыр, romanized: Rossiyskiy syr) is a
Russian semi-hard,
chymosin cheese produced from
pasteurized cows' milk and aged for 2 months. The...
- by the US Food and Drug Administration. In the
early 1990s,
recombinant chymosin was
approved for use in
several countries.
Cheese had
typically been made...
-
results in clot formation. When
coagulated with
chymosin,
casein is
sometimes called paracasein.
Chymosin (EC 3.4.23.4) is an
aspartic protease that specifically...
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applied chymosin is
retained in the whey and, at most, may be
present in
cheese in
trace quantities. In ripe cheese, the type and
provenance of
chymosin used...
-
casein micelle that
encapsulates milk
protein is
cleaved by the
enzyme chymosin. The 64
terminal peptides of Kappa-casein are
removed by the
enzyme to...
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mammalian milk
protein involved in
several important physiological processes.
Chymosin (found in rennet)
splits K-casein into an
insoluble peptide (para kappa-casein)...
