An enzyme secreted into the lumen of the stomach of young animals that coagulates milk. Also known as rennin.
(kI-‘mO-sin) — an enzyme used in the biotechnological manufacture of cheese. Created in 1990, it was the first product of recombinant DNA and helped pave the way for the research that scientists are doing today.
an enzyme that occurs in gastric juice; causes milk to coagulate
Enzyme from the stomach that clots milk; previously called rennin.
Enzyme, also called rennet, used in making cheese. Chymosin can be extracted from the stomach of veal calves, or from genetically engineered bacteria that have the gene for chymosin.