What is the function of rennin?

Rennin, also known as chymosin, is an enzyme primarily found in the gastric juices of young ruminants. Its primary function is to initiate the coagulation of milk in the stomach, which is a critical step in the digestion of milk. When rennin acts on milk, it curdles the milk proteins, predominantly casein, leading to the formation of curds. This curdling process is essential in cheese production, as the curds can be separated from the whey and processed into various types of cheese.

The ability of rennin to form cheese curds is fundamental in dairy processing and contributes to the development of the texture and flavor of cheese. Its role is particularly significant in infants and young mammals who are consuming milk, as it helps with the digestion of lactose and protein in the milk they consume.

While rennin is not involved in enhancing the flavor of milk, promoting digestion in adults, or acting as a preservative, its main and most recognized function in both natural biology and food processing is indeed the initiation of cheese curd formation. This makes the choice focusing on rennin’s role in cheesemaking the correct response.