Question

What is Rennin
( hint..help in curdling of milk)​

Answer 1

Answer:

Rennet /ˈrɛnɪt/ is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.

Rennet is used to separate milk into solid curds (for cheesemaking) and liquid whey, and so it or its substitutes is used in the production of most cheeses.

Answer 2

Answer:

rennin, is a proteolytic enzyme related to pepsin that synthesized by chief cells in the stomach of some animals. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal.