rennin Antonyms
No Synonyms and anytonyms found
Meaning of rennin
rennin (n)
an enzyme that occurs in gastric juice; causes milk to coagulate
rennin (n.)
A milk-clotting enzyme obtained from the true stomach (abomasum) of a suckling calf. Mol. wt. about 31,000. Also called chymosin, rennase, and abomasal enzyme.
rennin Sentence Examples
- Rennin is an enzyme produced in the stomachs of young mammals that plays a crucial role in the digestion of milk.
- The addition of rennin to milk causes it to coagulate and separate into curds and whey.
- Cheese production relies heavily on rennin, which helps solidify milk proteins into a solid curd.
- The production of traditional cheeses, such as Parmesan and cheddar, requires the use of rennin.
- Rennin is extracted from the abomasum, a specialized stomach compartment of calves.
- Some cheeses use plant-based rennet substitutes, such as microbial enzymes or extracts from plants like artichokes or thistle, as an alternative to animal-derived rennin.
- The rennin content in milk and cheese varies depending on the animal's age, breed, and stage of lactation.
- Rennin is a highly specific enzyme that works by cleaving a specific bond in a milk protein called kappa-casein.
- The use of rennin has been traced back to ancient times, with evidence of its use in cheese-making practices dating back thousands of years.
- Rennin's action in milk coagulation is crucial for the development of flavor, texture, and consistency in different types of cheeses.
FAQs About the word rennin
an enzyme that occurs in gastric juice; causes milk to coagulateA milk-clotting enzyme obtained from the true stomach (abomasum) of a suckling calf. Mol. wt. ab
No synonyms found.
No antonyms found.
Rennin is an enzyme produced in the stomachs of young mammals that plays a crucial role in the digestion of milk.
The addition of rennin to milk causes it to coagulate and separate into curds and whey.
Cheese production relies heavily on rennin, which helps solidify milk proteins into a solid curd.
The production of traditional cheeses, such as Parmesan and cheddar, requires the use of rennin.
