| FEMA | N/A |
| CAS | 9001-98-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | a family of neutral serine proteases with chymotrypsin-like activity. chymases are primarily found in the secretory granules of mast cells and are released during mast cell degranulation. Component of Rennet which is used commercially in manuf. of cheese. The predominant milk-clotting enzyme from the abomasum of the suckling calf. Derived from the proenzyme renninogen Chymosin (or rennin) is an aspartic acid protease enzyme found in rennet. It is produced by the cow, in the lining of the abomasum (its fourth stomach). Bovine chymosin is produced nowadays recombinantly in E.coli, Aspergillus niger var awamori, and K.lactis as alternative resource to the one from the cows. The gene is found in humans (on chromosome 1), but it is not in a functioning form. Rennin is produced by gastric chief cells in infants to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption. |