Chymosin: meaning, definitions and examples

Etymology

• The term 'chymosin' is derived from the Greek word 'chymos', which means 'juice'.
• It was first identified in the late 19th century when scientists were exploring the processes of cheese making.

Science

• Chymosin is produced by the stomachs of young mammals, including calves, and plays a crucial role in digestion by curdling milk.
• It is classified as an enzyme, specifically a rennet enzyme, which means it helps catalyze reactions in the body.

Culinary Arts

• Chymosin is a key ingredient in traditional cheese making, contributing to the texture and flavor of various cheeses.
• Most commercial cheese today is made using rennet, which contains chymosin, derived from either animal sources or genetically modified microbes.

History

• Ancient cheese makers used the stomach linings of young animals to produce chymosin for cheese making long before science explained its properties.
• The use of chymosin in cheese production has evolved, with modern techniques allowing for both animal-derived and vegetarian alternatives.

Health

• Chymosin can aid in the digestion of milk proteins, which is particularly important for infants who consume their mother's milk.
• Some people, particularly those who are lactose intolerant, may find cheese easier to digest due to the way chymosin curdles milk and reduces lactose levels.