The enzyme rennin found within the rennet is the substance that causes milk to clabber.
2.
The gastric chief cells of the stomach secrete enzymes for protein breakdown ( inactive pepsinogen, and in infancy rennin ).
3.
For example, curd formation ( rennet coagulation ) is a reaction that occurs upon adding the enzyme rennin to milk.
4.
In this reaction, the substrate is a milk protein ( e . g ., casein ) and the enzyme is rennin.
5.
Davidson says this " marrow gut " probably was the passage leading to the abomasum as well as the abomasum itself ( said to have a " distinctive flavour of rennin-curdled milk " ).
6.
While the first ( binding ) and third ( unbinding ) steps are, in general, irreversible ( as in the rennin and catalase reactions just mentioned ) or reversible ( e . g . many reactions in the glycolysis metabolic pathway ).
7.
Under " casein " ( the milk protein and foundation for cheese ) or " rennin " ( the coagulating enzyme used in cheese making ), click on Cheese for a primer by types of cheese and a few words on eggs.
परिभाषा
an enzyme that occurs in gastric juice; causes milk to coagulate पर्याय: chymosin,
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