View source for 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.

[[Category:Enzymes]]
[[Category:Cheese making]]
[[Category:Biochemistry]]

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