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chymosin

   Also found in: Medical, Encyclopedia, Wikipedia 0.01 sec.
chy·mo·sin  (km-sn)
n.
See rennin.
[chym(e) + -os(e) + -in.]
chymosin [ˈkaɪməsɪn]
n
(Life Sciences & Allied Applications / Biochemistry) another name for rennin
[from chyme + -ose2 + -in]
chymosin  (km-sn)
See rennin.
ThesaurusLegend:  Synonyms Related Words Antonyms
Noun1.chymosin - an enzyme that occurs in gastric juice; causes milk to coagulate
rennin
gastric acid, gastric juice - digestive secretions of the stomach glands consisting chiefly of hydrochloric acid and mucin and the enzymes pepsin and rennin and lipase
enzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions
coagulase - an enzyme that induces coagulation
rennet - a substance that curdles milk in making cheese and junket
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Unlike calf rennet, which is traditionally used to coagulate milk in cheese production, Maxiren Gold's 100 percent chymosin does not contain any redundant proteases and delivers a pure and concentrated form of the key dairy yeast Saccharomyces (Kluveromyces) lactis.
DSM Food Specialties hits pure gold with new milk coagulant by Food Trade Review
Fermentation-Produced Chymosin Fermentation-produced chymosin (FPC) is by far the most common form of a milk-coagulating enzyme used today, according to the WCDR.
An update on Rennet by Yacoubou, Jeanne / Vegetarian Journal
Designed as both a professional reference and a student text, the collection of 31 articles includes principles such as analytical techniques, recent advances in research, and browning reactions; articles on water, enzymology, biotechnology and protein cross-linking include research on enzyme activities, chymosin in cheesemaking, starch synthesis in the potato tube and pectic enzymes in tomatoes.
Food biochemistry and food processing by SciTech Book News
 
 
 
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