chymosin


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chymosin

[′kī·mə·sən]
(biochemistry)
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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.
61) Following these studies, we showed that porcine cathepsin D, bovine rennin (later called chymosin) and acid peptidases from insectivorous plants and several fungi were also inhibited by DAN, EPNP and pepstatin, indicating a wider range of distribution of these peptidases, (62-68) and identified the DAN-reactive Asp residue in bovine chymosin.
In the experiments, Queso Fresco was made with pasteurized, homogenized milk, lactic acid bacterial starter culture, chymosin and flake salt.
While still milk-fed, their stomachs produce ample amounts of the enzyme chymosin (or rennin), a reliable cheeseager.
Ernstrom, Interaction of calcium, pH, temperature, and chymosin during milk coagulation, Journal Dairy Science, 68, 3135-3142 (1985).
Unlike calf rennet, which is traditionally used to coagulate milk in cheese production, Maxiren Gold's 100 percent chymosin does not contain any redundant proteases and delivers a pure and concentrated form of the key dairy yeast Saccharomyces (Kluveromyces) lactis.
According to the WCDR, there are four types of rennet: calf rennet, microbial rennet, fermentation-produced chymosin, and vegetable coagulants.
The milk-protein cleaving enzyme (protease) chymosin is the most important component in rennet.
Chymosin, found in the lining of a calf's stomach, when added to milk, made early cheese production possible.
Chymosin, a biotechnology-produced enzyme, is used widely in cheese production.
Designed as both a professional reference and a student text, the collection of 31 articles includes principles such as analytical techniques, recent advances in research, and browning reactions; articles on water, enzymology, biotechnology and protein cross-linking include research on enzyme activities, chymosin in cheesemaking, starch synthesis in the potato tube and pectic enzymes in tomatoes.