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Rennet enzymes curdle milk proteins into firm cheese
Chymosin cleaves kappa-casein to allow milk solids to aggregate into solid curds
Rennet contains the enzyme chymosin, which targets and cleaves kappa-casein molecules on the surface of milk protein micelles. Removing this protective outer layer causes casein particles to aggregate and form a solid gel matrix that traps milk fat. The solid curds are then separated from the liquid whey to form cheese.
Where this comes from
Food and Agriculture Organization
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Tags: cheese, dairy, rennet
Rennet enzymes curdle milk proteins into firm cheese: the short answers
- Where does this come from, and can I check it?
- Chymosin cleaves kappa-casein to allow milk solids to aggregate into solid curds. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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