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  • noun

Synonyms for chymosin

an enzyme that occurs in gastric juice

References in periodicals archive ?
Fermentation-produced chymosin (FPC) is by far the most common form of a milk-coagulating enzyme used today, according to the WCDR.
subtilisin (3), chymosin (4), and interleukin-1[beta] ( 5).
It also excludes the genetic engineered enzyme used in cheese production -- chymosin.
In 1990 the FDA issued the first regulation for the use of a recombinant DNA-produced food ingredient, fermentation-derived chymosin (rennet).
The genetically engineered enzyme chymosin is used in two-thirds to three-quarters of the cheese produced.
Likewise, although the National Organic Standards Board ruled genetically engineered chymosin (a cheese hardening agent) an unacceptable synthetic, the USDA proposal would permit it to be labeled organic.
Hansen's Laboratory was the first company in the world to launch an industrial enzyme chymosin in 1874.
Chymosin, a bio-engineered enzyme, is used to make about half the nation's cheese and was approved for use two years ago.
is now made with a genetically engineered enzyme called chymosin.
The Pfizer plant at Terre Haute is currently working on the expansion of both its Chymosin (an enzyme used in making cheese) and polydextrose production.
The use of the coagulating enzyme chymosin can make skim milk appear more like 2% milk in color and texture.
Quantities of gastric enzymes in relation to empty live weight increase between birth and 2 days, but that of chymosin then decreases, whereas pepsin does not change significantly.
According to Ensley, Taco Bell cheeses, including the Nacho Cheese Sauce, are made with "vegetable-based" chymosin.
Developed using cutting-edge fermentation technology, Maxiren is a milk coagulant containing 100 per cent pure chymosin and is excellent for manufacturers looking to produce premium Kosher, Halal and vegetarian cheeses with allergen-free status.
The manner in which proteins degrade as cheese matures is affected by several factors, including plasmin, chymosin, protease, the pH of curd, storage temperature and time, the salt-to-moisture ratio and humidity.