Rennin

Rennin (also known as chymosin) is an enzyme that plays a crucial role in the coagulation of milk, a process that is fundamental in the production of cheese. It is produced in the stomachs of ruminant mammals, which include cows, goats, and sheep.

Function

Rennin, a proteolytic enzyme, specifically cleaves the milk protein casein, leading to the coagulation of milk. This is an essential step in the digestion of milk by young ruminants. The enzyme is produced in the gastric mucosa of the stomach lining, and is secreted in an inactive form known as prorennin. The acidic environment of the stomach activates prorennin into rennin.

Use in Cheese Production

Rennin is widely used in the production of cheese. The enzyme causes milk to coagulate, separating it into solid curds and liquid whey. The curds, which contain the milk protein casein, are then used to produce cheese.

Production

While rennin is naturally produced in the stomachs of ruminant mammals, it can also be produced industrially through recombinant DNA technology. This involves inserting the gene for rennin into bacteria, fungi, or yeasts, which then produce the enzyme. This method is commonly used to produce vegetarian cheeses, as it avoids the use of animal-derived rennin.

See Also

• Cheese
• Milk
• Enzyme
• Proteolysis
• Recombinant DNA

Rennin Resources
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