You searched for: “chymosin
chymosin
1. The predominant milk-clotting enzyme from the true stomach or abomasum (fourth stomach) of the suckling calf. It is secreted as an inactive precursor called prorennin and converted in the acid environment of the stomach to the active enzyme.
2. A crystallizable enzyme that coagulates milk, that occurs especially with pepsin in the gastric juice of young animals and is obtained as a yellowish powder, grains, or scales usually by extraction of the mucous membrane of the fourth stomach of calves, and which is used chiefly in making cheese and casein for plastics.
This entry is located in the following unit: chym-, chymo-, chymi- (page 1)