chymosin


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chymosin

[′kī·mə·sən]
(biochemistry)
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Hansen Holding A/S, Horsholm, Denmark), with a strength of 109 international milk clotting units (IMCU)/mL and 90% minimum content of chymosin
The peptides and free amino acids are produced upon degradation of caseins by chymosin, plasmin, starters and non-starters proteinases and peptidases (Mcsweeney, 2004; Pihlanto, 2006) during ripening.
(49) Case study one, completed by the FDA, explains the process for determining the safety of genetically engineered microbial chymosin, as compared to that of its natural counterpart, animal rennet.
By 1988, scientists had created a transgenic rennet by transferring a single bovine cell into microbes, which gave the microbes the ability to produce a substance known as chymosin. Chymosin is the ingredient in natural rennet, which is collected from the fourth stomach of an un-weaned calf.
An enzyme Chymosin, obtained from bacteria, helps in preservaation of cheese for a longer period.
chymosin for making cheese), strangely enough, are not included in the "GMO" rickety fence.
coli engineered to make the enzyme chymosin, which prompts the ripening of cheese.
Minkiewicz P, Slangen CJ, Dziuba J, Visser S, Mioduszewska H (2000) Identification of peptides obtained via hydrolysis of bovine casein by chymosin using HPLC and mass spectrometer.
Related issues include, for example, whether material related to the process of genetic modification can be detected in the final product (it is unlikely in soybean oil or sugar from sugarbeets, for example); meat, milk and eggs, where the issue is whether animals have been raised on non-GE feed, or to products derived from and using processing aids obtained from GE derived micro-organisms (e.g., recombinant DNA-derived chymosin in cheese production).
In fact, the process used by the Cardiff company in question is similar to a commonly-used method of commercial cheese-making where a recombinant form of rennet called chymosin is used to replace animalderived rennet to make vegetarian cheese products.
Chymosin (calf rennet)- extracted from the fourth stomach (abamosum) of the young calves- has been used worldwide in cheese production for years and it has been preferred for its high quality.