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What is Chymosin: Role in Milk Coagulation about?
Chymosin, also known as rennin, is an enzyme produced in the stomach that coagulates milk by cleaving the kappa casein protein in milk. This allows the milk proteins to precipitate out of solution, forming a semisolid curd that is retained longer in the stomach for digestion. Chymosin is most active in acidic environments like the stomach and works by proteolytically inactivating kappa casein, which normally keeps the milk proteins soluble. This causes the calcium-insoluble caseins to precipitate and curdle
- Author
- Arfanizam Bin Aris
- Language
- EN