Rennin, also called chymosin, protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. Its action extends the period in which milk is retained in the stomach of the young animal.
Consequently, how does Chymosin work?
Chymosin (Rennin) and the Coagulation of Milk. Chymosin, known also as rennin, is a proteolytic enzyme related to pepsin that synthesized by chief cells in the stomach of some animals. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal.
How do they make rennet?
Traditional animal rennet is an enzyme derived from the stomachs of calves, lambs or goats before they consume anything but milk. (Ours is all from calves.) It is about 90% pure chymosin. Vegetable rennet is obtained from a type of mold (Mucur Miehei).
How is rennin used to make cheese?
Chymosin, its key component, is a protease enzyme that curdles the casein in milk. Rennet can also be used to separate milk into solid curds for cheesemaking and liquid whey. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase. Rennet is used in the production of most cheeses.