Chymosin

Chymosin /ˈkaɪməsɪn/ or rennin /ˈrɛnɪn/ is a <a href="/facts/Protease/G1ASdVat">protease</a> found in <a href="/facts/Rennet/VJgHPk2M">rennet</a>. It is an <a href="/facts/Aspartic_protease/TSywUn4P">aspartic endopeptidase</a> belonging to MEROPS A1 family. It is produced by newborn <a href="/facts/Ruminant/tTcBMxk4">ruminant</a> animals in the lining of the <a href="/facts/Abomasum/4UScp81n">abomasum</a> to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. It is widely used in the production of <a href="/facts/Cheese/JrG8nGCm">cheese</a>.
Historically, chymosin was obtained by extracting it from the stomachs of slaughtered calves. Today, most commercial chymosin used in cheese production is produced <a href="/facts/Recombinant_DNA/dT3PL7M6">recombinantly</a> in <a href="/facts/Escherichia_coli/nR4Gvl56">Escherichia coli</a>, <a href="/facts/Aspergillus_awamori/cpex5V84">Aspergillus niger var. awamori</a>, and <a href="/facts/Kluyveromyces_lactis/PQs5oVDd">Kluyveromyces lactis</a>.

Chymosin open-in-new

Chymosin