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See rennin.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Biochemistry) another name for rennin
[C20: from chyme + -ose2 + -in]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chymosin - an enzyme that occurs in gastric juice; causes milk to coagulate
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Request TOC of this Report- The casein glycomacropeptide is mainly derived from whey during cheese making by the action of chymosin. The casein glycomacropeptide provides a complete source of protein and an excellent dietary supplement for children and adults.
DZIUBA & MINKIEWICZ (1996) reported that a higher level of [kappa]-CN glycosylation, associated with smaller and more hydrophobic micelles, favors firmer rennet gels, reflecting increased [kappa]-CN hydrolysis through chymosin and a closer packing arrangement (and aggregation between) of para-CN micelles forming the basic building blocks (para-CN aggregates) of the gel matrix.
bulgaricus) and enzyme chymosin (Double strength Chy-max, 500000 MCU/mL, Pifzer Inc, Milwaukee, WI, USA) were used for Mozzarella cheese manufacturing.
The protein chymosin, produced in the stomach, turned liquid milk into a semisolid form.
Glycomacropeptide is a 64-amino acid glycophosphopeptide (7-11 kDa) and is part of the K-casein micelle in bovine milk that is cleaved by chymosin during the cheese-making process [5].
Traditional calf rennet and fermentation-produced camel chymosin (FPCC), which has ratio between milk clotting activity and general proteolytic activity 7 times higher than calf chymosin [22] , were used as rennet formulations in order to obtain different body texture between formulations.
Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels.
Glycomacropeptide (GMP) is an active biopeptide derived from milk K-casein that is released to the whey during cheese-making process by the action of chymosin [13].
The chymosin cleavage site of camel milk k-CN was found at the [Phe.sup.9]-[Ile.sup.9]8 amino-acid sequence site, whereas the hydrolysis site in bovine milk is [Phe.sup.105]-[Met.sup.106] [12].
They justified the findings by reasoning that during storage, the degradation of [sup.2]-casein due to the action of chymosin and plasmin, results in the formation of smaller peptides that may be responsible for bitterness in dahi.