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Chymosin /ˈkaɪməsɪn/ or
rennin /ˈrɛnɪn/ is a
protease found in rennet. It is an
aspartic endopeptidase belonging to
MEROPS A1 family. It is
produced by...
- of
ruminant mammals.
Chymosin, its key component, is a
protease enzyme that
curdles the
casein in milk. In
addition to
chymosin,
rennet contains other...
- of U.S. hard
cheese is made with
genetically engineered chymosin. In 1990, FDA
granted chymosin "generally
recognized as safe" (GRAS)
status based on data...
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yields lower-quality cheddar. The two key
components of
natural rennet are
chymosin and
bovine pepsin.
Extracts from
plants such as
nettles were
found to produce...
-
applied chymosin is
retained in the whey and, at most, may be
present in
cheese in
trace quantities. In ripe cheese, the type and
provenance of
chymosin used...
- made
using chymosin. Some
vegetarians consider this an
acceptable alternative,
whilst others do not as the gene used to make
microbial chymosin originated...
- (Russian: Российский сыр, romanized: Rossiyskiy syr) is a
Russian semi-hard,
chymosin cheese produced from
pasteurized cows' milk and aged for 2 months. The...
-
results in clot formation. When
coagulated with
chymosin,
casein is
sometimes called paracasein.
Chymosin (EC 3.4.23.4) is an
aspartic protease that specifically...
- by the US Food and Drug Administration. In the
early 1990s,
recombinant chymosin was
approved for use in
several countries.
Cheese had
typically been made...
- can be used in
manufacturing of
cream cheese to be sold in
Canada are
chymosin A and B, pepsin, and rennet. In
Spain and Mexico,
cream cheese is sometimes...
