Varying Concentration of Rennin and Its Effect on the Goagulation Time of Milk

Difference in renin concentration and its effect on curd time Scientific knowledge Enzymes are macromolecules and are essentially proteins. They are biocatalysts that promote chemical reactions in the body. They work through the "lock and key" method. The enzyme has a specific "lock" (active site), only the designated matrix "critical" is appropriate. Enzymes Renin and proteolytic enzymes promote coagulation of milk. It is usually found in the fourth stomach tissue of calves.

Renin is an enzyme that cures milk. You can test the effect of Renin on milk in a simple experiment. 3 ml of milk was placed in 3 tubes, 4 ml of chymosin was placed in 3 tubes, and 1 milk and 1 chymosin tube were placed in each water bath for 10 min. You can use the same water bath as amylase experiment. Renin was added to each milk tube and the tube was returned to the water bath for 10 minutes. You will notice that reaction at room temperature will produce solidified milk, but the contents of the tube in a cold water bath will be somewhat hard and the contents of the tube in hot water will not cure.

Two groups of enzymes, proteases, carbohydrates are the majority of this market. Renin (chymosin, protease) is used in cheese production in the dairy industry to coagulate milk. Previously, this enzyme was extracted from the stomach of a slaughtered calf, and this process was cruel for animals. However, since the 1990s, the cheese industry has used recombinant renin as an effective alternative to other enzyme sources. Seafood is fresh food. Due to the activity and chemical reaction of microorganisms, the product rapidly deteriorates, causing changes in color, smell and taste. Biotechnology helps guarantee the quality and safety of seafood. It provides us a solution to control microbial growth and various chemical / biochemical reactions. Various types of protective culture and antibacterial agents are added to these products. They are used to prolong the shelf life of the product, suppress spoilage and eliminate pathogens.