RENNIN Meaning and
Definition
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Rennin, also known as chymosin, is an enzyme found in the stomachs of young mammals, specifically in the lining of the gastric glands. It is primarily responsible for curdling or coagulating milk. Rennin plays a crucial role in the digestion of milk in the early stages of life when mammalian infants are solely dependent on their mother's milk as their primary source of nutrition.
The process of curdling or coagulating milk carried out by rennin involves the conversion of the milk protein, casein, into smaller particles known as curds. This curdling process aids in the digestion and absorption of the milk proteins, facilitating optimal nutrient uptake in the young mammal's gastrointestinal tract.
Historically, rennin has been widely used in the production of various dairy products, especially cheese. Its ability to curdle milk is harnessed in cheese-making processes to separate the liquid whey from the solid curds. Nowadays, rennin is mostly produced through microbial fermentation techniques or genetically engineered sources, as there are concerns about animal welfare and availability of calf stomachs for its extraction.
In addition to its use in the dairy industry, rennin also finds applications in certain therapeutic medications and in laboratories for research purposes. Overall, rennin is a pivotal enzyme that contributes significantly to the digestion and processing of milk, particularly in young mammals.
Common Misspellings for RENNIN
Etymology of RENNIN
The word rennin is derived from the Old English word renig, which means coagulated milk. It is also related to the Old Norse word hrænn, meaning curd. Both words ultimately trace back to the Proto-Germanic root hrennan, which means to curdle.
Similar spelling words for RENNIN
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