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Chymosin (also known as rennin) is a proteolytic enzyme derived from the stomach of newborn calves that is used to make cheese. It hydrolyses the milk protein casein and curdles milk, allowing the cheese-making process to occur. Chymosin is used widely in the food industry and can be found in processed foods such as breakfast cereals, infant formulas, ice cream, cheese, and butter.
Chymosin is primarily used as an essential enzyme in the production of cheese and is the most important enzyme used for cheese ripening. It’s also used in other food products such as yogurt, cream cheese, sour cream, and mayonnaise.
Chymosin is naturally found in the fourth stomach chamber of the newborn calf, but is now synthetically produced for use in food production.
Chymosin plays an important role in cheese-making, but it also has a few health benefits. Chymosin helps to lower cholesterol levels and improve digestion by breaking down proteins into their smaller components. It may also be beneficial in reducing inflammation, improving immunity, and promoting wound healing.
In conclusion, Chymosin is an enzyme derived from the stomach of newborn calves that is used in the production of cheese. It is effective in breaking down proteins into smaller components, lowering cholesterol levels, and improving digestion. Other similar ingredients include Pepsin, Lipase, Papain, Trypsin, Rennet, and Glutathione. While further research is required to determine its efficacy, chymosin may be beneficial for those looking to improve their overall health.
