Previous studies had shown that an enzyme called chymosin was responsible for most of rennet’s milk-coagulating properties.

After it’s made, “the chymosin enzyme is separated out from the mixture and purified, meaning that none of the genetically modified fungi DNA ends up in the final product.” ...

Shelburne Farms no longer uses fermentation-produced chymosin because it does not contain pepsin. This is an enzyme found in calf rennet, “so for our purposes, it does not have the exact same ...

Pasture animals like cattle and sheep produce a particular enzyme called chymosin, which is still used to make cheese today.

You're not likely to hear it brought up in casual conversation, but recombinant DNA has changed the world in a relatively short period of time.

Chymosin comprises 90% of the enzymes in rennet, while the remaining 10% consists of lipase and pepsin. Together, these enzymes work to curdle casein, which is the protein found in dairy-based ...

Utilizing advanced fermentation processes, Maxiren®EVO is a 100% pure chymosin enzyme that specifically targets alpha S1-casein (αS1-casein), converting it into αS1-i-casein.

Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told ...

Esophageal ligation study. Stomach chymosin and pancreatic enzyme concentrations (Fig. 2) did not differ between the ligated and sham-operated pigs.

Chymosin, which is also sometimes called rennin, is the enzyme found in rennet that coagulates and turns milk into cheese.