Chymosin is an earliest before weaning calf aspartic protease, found in the stomach can be single-mindedly cutting kappa - predominate in milk casein peptide bond between Phe105 - Met106, destroy the casein micelle curdled milk, rennet curds and protein hydrolysis ability makes it formed in the cheese production structure and special flavor of key enzymes, has been widely used in the production of cheese and yogurt.
Chymosin has three states: liquid, powder and tablets. Traditionally calf rennet enzymes of the stomach 4 is utilized to extract make rennet, as the research progress of rennet, its source in the constantly expanding, existing classification includes three types: animal rennet, from cow stomach, pigs and sheep's stomach; Vegetable rennet, fluid is derived from the FIG tree and pineapple fruit; Microbial rennet, from mold and yeast. Danish cheese production source in the mould of rennet used widely
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