chymosine
Chymosin, traditionally known as rennet, is an aspartic protease enzyme used to coagulate milk in cheese production. It is found in the stomach lining of young ruminant animals, most commonly calves, and has been used in cheesemaking for centuries.
Chymosin cleaves κ-casein at the Phe105–Met106 bond on the surface of casein micelles, removing the stabilizing
Traditionally, chymosin was obtained from calf abomasae. In modern industry it is produced by microbial fermentation
Chymosin belongs to the pepsin-like family of aspartic proteases. It is used as the primary coagulant in