chymosin

/ ˈkaɪməsɪn /

noun

1. another name for rennin

chymosin

1. See rennin

Word History and Origins

Origin of chymosin¹

C20: from _chyme + _-ose ² + _-in

Example Sentences

Historically, chymosin was extracted from young cow stomachs, but in the 1990s scientists managed to genetically engineer a bacterium to synthesize it.

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The protein chymosin, produced in the stomach, turned liquid milk into a semisolid form.

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Human young don’t produce chymosin, using different enzymes to attack milk proteins, but that doesn’t mean that we don’t find it useful.

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Hard cheeses require the use of chymosin, an enzyme found naturally in the stomachs of ruminant animals.

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But an estimated 90 percent of American cheese, for example, is made with cultured chymosin, a vegan rennet replacement made using genetically engineered Aspergillus fungi.

Read more on New York Times