Brief introduction of chymosin

There is chymosin in the gastric juice of mammals, which can coagulate protein in milk into cheese and be easily digested by various proteases. Chymosin only improves the efficiency of enzyme, but it is not an enzyme. Animals other than mammals don't eat milk, so chymosin rarely exists.

Chymosin is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the whole enzyme preparation. The main source is the gastric mucosa of unweaned calves.