Chymosin: meaning, definitions and examples
๐ง
chymosin
[ หkaษชmษหsษชn ]
enzyme function
Chymosin is an enzyme that is crucial in the process of cheese-making, as it helps in coagulating milk. It is primarily produced in the stomachs of young mammals, where it aids digestion by curdling milk, allowing for proper nutrient absorption. In addition to cheese production, chymosin plays a role in food processing and can be used as a vegetarian rennet alternative derived from microbial sources.
Synonyms
milk-coagulating enzyme, rennet
Examples of usage
- Chymosin is used in the production of Parmesan cheese.
- Many cheese makers rely on chymosin for high-quality cheese.
- Vegetarian alternatives often include chymosin derived from fungi.
Translations
Translations of the word "chymosin" in other languages:
๐ต๐น quimosina
๐ฎ๐ณ เคเคพเคเคฎเฅเคธเคฟเคจ
๐ฉ๐ช Chymosin
๐ฎ๐ฉ kimosin
๐บ๐ฆ ั ัะผะพะทะธะฝ
๐ต๐ฑ chymozyna
๐ฏ๐ต ใญใขใทใณ
๐ซ๐ท chymosine
๐ช๐ธ quimosina
๐น๐ท kimozin
๐ฐ๐ท ํค๋ชจ์
๐ธ๐ฆ ููู ูุฒูู
๐จ๐ฟ chymozin
๐ธ๐ฐ chymozรญn
๐จ๐ณ ๅไนณ้ ถ
๐ธ๐ฎ kimozin
๐ฎ๐ธ kimosรญn
๐ฐ๐ฟ ั ะธะผะพะทะธะฝ
๐ฌ๐ช แฅแแแแแแแ
๐ฆ๐ฟ kimozin
๐ฒ๐ฝ quimosina
Etymology
The term 'chymosin' originates from the Greek word 'chumos,' meaning 'juice' or 'sour liquid.' The name is fitting as it refers to the enzyme's function in curdling milk, which is essentially transforming the liquid into a solid form during cheese production. First identified in the 19th century, chymosin was isolated from the stomach lining of calves, where it is naturally produced to help digest milk. Over the years, advancements in biochemistry led to the development of chymosin from microbial sources, making it more accessible and suitable for vegetarian cheese-making. Today, chymosin is a vital component in the dairy industry, revolutionizing cheese production and allowing for a broader range of products that cater to various dietary preferences.