Rennin, also known as chymosin, is an enzyme primarily found in the stomachs of young mammals, where it plays a crucial role in the digestion of milk. It is classified as a protease, specifically a aspartic protease, and is responsible for curdling milk by coagulating casein, the main protein in milk. This process is essential for the proper digestion of milk in infants and is also utilized in the cheese-making industry to produce various types of cheese. Rennin is produced by the cells lining the stomach and is most abundant in the gastric juice of calves. The enzyme operates optimally at a specific pH range, typically acidic, which is conducive to its activity in the stomach environment. In addition to its biological significance, rennin has applications in food technology and biotechnology, where it is used in the production of cheese and other dairy products. Its CAS number, 9001-98-3, identifies it in chemical databases, facilitating research and regulatory compliance.

Rennin

9001-98-3: Rennin, also known as chymosin, is an enzyme primarily found in the stomachs of young mammals, where it plays a crucial role in the digestion of milk. It is classified as a protease, specifically a aspartic protease, and is responsible for curdling milk by coagulating casein, the main protein in milk. This process is essential for the proper digestion of milk in infants and is also utilized in the cheese-making industry to produce various types of cheese. Rennin is produced by the cells lining the stomach and is most abundant in the gastric juice of calves. The enzyme operates optimally at a specific pH range, typically acidic, which is conducive to its activity in the stomach environment. In addition to its biological significance, rennin has applications in food technology and biotechnology, where it is used in the production of cheese and other dairy products. Its CAS number, 9001-98-3, identifies it in chemical databases, facilitating research and regulatory compliance.

<p>Rennin or Chymosin, a stomach enzyme in some animals, curdles milk by cleaving K-casein; key in cheese making.</p>

CAS 9001-98-3

Rennin

Rennin

Ref: IN-DA003U4B

Rennin

Ref: 7W-GK3763

Rennin

Ref: TM-T76119