Rennin, Or Chymosin,

Rennin, or chymosin, is an enzyme secreted by the gastric mucosa of mammals, including humans. This enzyme plays an important role in the digestion process, as it is able to convert casein, a protein in milk, from a soluble to an insoluble form, which in turn leads to milk coagulation.

Milk coagulation, or curdling, is an important process for young mammals as it allows them to obtain nutrients from milk. Additionally, rennin is used in cheese making as it helps curdle milk and form a curd, which is then further processed to make cheese.

Rennin was originally obtained from the stomachs of young animals, but is now produced using bacterial cultures or genetic engineering methods. There are also plant-based alternatives to rennin, such as date palm fruit or artichoke cardona.

Although rennin has many uses in the food industry, it may also have some side effects. For example, eating foods that contain rennin may cause allergic reactions in some people. In addition, some studies have linked consumption of foods containing rennin to an increased risk of certain diseases, including cancer.

However, rennin continues to be an important enzyme in the food industry and plays an important role in the milk coagulation process. It is also the subject of biotechnology research and has potential applications in medicine and other industries.