Definitions
from The Century Dictionary.
- noun The milk-curdling ferment of the gastric juice. Also called
rennin .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry The
proteolytic enzyme rennin
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun an enzyme that occurs in gastric juice; causes milk to coagulate
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Now, by means of genetic engineering, modern biotechnology produces a pure version of the same calf enzyme, called chymosin, in a bacterium, a mold, and a yeast.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Now, by means of genetic engineering, modern biotechnology produces a pure version of the same calf enzyme, called chymosin, in a bacterium, a mold, and a yeast.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Curdling Specialist Traditional rennet is made from the fourth stomach or abomasum of a milk-fed calf less than 30 days old, before chymosin is replaced by other protein-digesting enzymes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Caseinolytic specificity of cardosin, an aspartic protease from the cardoon: Action on bovine casein and comparison with chymosin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The curdling of milk by the rennet enzyme chymosin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Where other enzymes attack most proteins at many points and break them into many pieces, chymosin effectively attacks only one milk protein, and at just one point.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The curdling of milk by the rennet enzyme chymosin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Recent research has revealed that Iberian shepherds had indeed found a close biochemical relative of calf chymosin, which the thistle flower happens to concentrate in its stigmas.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Curdling Specialist Traditional rennet is made from the fourth stomach or abomasum of a milk-fed calf less than 30 days old, before chymosin is replaced by other protein-digesting enzymes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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By clipping these pieces off, chymosin allows the casein particles to bond to each other and form a continuous solid gel, the curd.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
ruzuzu commented on the word chymosin
"The milk-curdling ferment of the gastric juice." --CD
April 14, 2011