which enzyme is produced by bacteria to make curd?
Answers
Answer:
Chymosin, known also as 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.
Explanation:
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Answer:
Using acid, like lemon juice or lactic acid, to make curd releases the lactose into the water. Thus the solid curd formed from this method is good for people with lactose intolerance. This type of curd is known as Chhena in India. Using rennet to make curd attaches the lactose to the solid coagulated proteins.
Explanation:
Chymosin, known also as rennin, is a proteolytic enzyme synthesized by chief cells in the stomach. Its role in digestion is to curdle or coagulate milk in the stomach, a process of considerable importance in the very young animal. If milk were not coagulated, it would rapidly flow through the stomach and miss the opportunity for initial digestion of its proteins.
Well, this is a natural process in the cow's body. Apart from its physiologic role, the cheese industry uses this enzyme for curdling of milk and making cheese.
In days gone by, chymosin was extracted from dried calf stomachs for this purpose, but the cheesemaking industry has expanded beyond the supply of available calf stomachs (remember that these have to be from young calves). It turns out that many proteases are able to coagulate milk by converting casein to paracasein and alternatives to chymosin are readily available. "Rennet" is the name given to any enzymatic preparation that clots milk.
Now, talking about Lactobacillus:
When milk is heated to a temperature of 30-40 degrees centigrade and a small amount of old curd added to it, the lactobacillus in that curd sample gets activated and multiplies. These convert the lactose into lactic acid, which imparts the sour taste to curd.
Source: (Wikipedia, Chymosin (Rennin) and the Coagulation of Milk )