Kindstedt, Paul S. Agricultural Experiment Station, Department of Animal Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont.
Last reviewed:January 2020
- Milk coagulation
- Cheese ripening
- Related Primary Literature
- Additional Reading
The former name for chymosin, a proteolytic enzyme (EC 220.127.116.11) that is used to coagulate milk in cheesemaking. Rennin is one of several aspartic proteinases from various sources that are used as milk-clotting enzymes. Rennin may be retained in cheese in a proteolytically active form and participate in the ripening of some varieties.
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