Any Percentage of Rennin, above none, will coagulate milk. More Rennin would increase the rate at which the milk is coagulated, obviously. Hydrophobic para-casein would join together, after bonds between hydrophobic and hydoophilic parts are broken. <As far as I can understand it,Berrik.> Any Percentage of Rennin, above none, will coagulate milk. More Rennin would increase the rate at which the milk is coagulated, obviously. Hydrophobic para-casein would join together, after bonds between hydrophobic and hydoophilic parts are broken. <As far as I can understand it,Berrik.>
its all to do with the milk proteins, caseins. the rennin makes them coagulate. you probbably never got any of that, im doing a planning task and its hard.
It's not rennin... christ. Lactase is needed to digest the Lactose, Protease is needed to digest the casein and whey protein and Lipase is needed to digest the fats (lipids) in the milk.
Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.
rennin
Mature milk contains whey protein and casein which do not coagulate n heating but coagulates with acidity( adding lemon ), however colostrum contains a high amount of lactoglobulin, to provide immunity to the newborn which makes the milk coagulate on heating.
Rennin
Rennin
Unlike other animal milks, camel milk does not coagulate easily and bovine rennet does not help to coagulate the milk effectively.
If you don't put milk in the fridge, the milk will coagulate. When you cut yourself the blood coagulates and the bleeding stops.
rennin is an enzyme which makes milk harden in your stomach so that it can be broken down and digested
Rennin helps to break down milk. Renin breaks down angiotensinogen.
the answer is pepsin.