Scientists have been generating pure, recombinant chymosin this way since 1990, and it has made the process of making cheese more efficient and even vegetarian friendly since the chymosin is ...

The first two genetically engineered food products in the US were recombinant chymosin, or rennet (an enzyme used in cheese production), and recombinant bovine somatotrophin (BST), a growth ...

producing recombinant chymosin, or fermentation-produced chymosin (FPC). Then they could just add FPC into milk, and voilà — you’ve made cheese incredibly efficiently, and without ...

However, recombinant DNA of chymosin has been in use since 1990, and is genetically and structurally identical to the original enzyme, but can be produced in larger quantities and a lower cost.

Recombinant chymosin has seen widespread use in cheese-making since FDA approval 20 years ago. With a little more engineering, enhanced fluorescent proteins found their way from jellyfish and ...

Some manufacturers produce fermented chymosin with the help of recombinant DNA technology. The genes required for the production of chymosin enzyme are inserted in the micro-organisms, which are ...