CHYMOSIN Meaning and
Definition
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Chymosin, also known as rennin, is a type of enzyme that plays a crucial role in the digestion of milk proteins. It is primarily found in the gastric juices of young ruminant animals, such as calves, lambs, and goats, as well as in the lining of their stomachs. Chymosin has the ability to coagulate milk, transforming it from a liquid form to a solid or semi-solid state.
The main function of chymosin is to assist in the digestion of milk proteins, particularly casein. When milk enters the stomach, chymosin is released and acts upon casein molecules, causing them to aggregate and form a solid mass known as a curd. This curd slows down the passage of milk through the stomach, allowing for a more efficient digestion and absorption of nutrients.
Historically, chymosin has been widely used in the cheese production process. It is added to raw milk to induce coagulation and initiate the separation of curds from whey. Over the years, chymosin has been synthesized and produced on a large scale through biotechnological methods, reducing the need for animal-sourced chymosin.
The discovery and application of chymosin in the cheese-making process have had significant impacts on the dairy industry, facilitating the production of various types of cheese with unique flavors and textures.
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A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for CHYMOSIN
- xhymosin
- vhymosin
- fhymosin
- dhymosin
- cgymosin
- cbymosin
- cnymosin
- cjymosin
- cuymosin
- cyymosin
- chtmosin
- chgmosin
- chhmosin
- chumosin
- ch7mosin
- ch6mosin
- chynosin
- chykosin
- chyjosin
- bhymosin
Etymology of CHYMOSIN
The word "chymosin" is derived from the Greek word "chymos" (Χυμός) which means "juice" or "fluid" and the suffix "-in" which typically indicates an enzyme. Chymosin is an enzyme that plays a key role in the digestion of milk proteins in mammals, particularly in the process of curdling milk to form cheese.
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