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Rennin clots or curdles milk proteins by converting the soluble protein caseinogen into insoluble casein. This is necessary because soluble milk proteins would pass through the stomach to the duodenum as water and would not be digested by pepsin. Insoluble casein remains long enough in the stomach to be digested by pepsin.

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Q: Why the conversion of soluble milk protein caseinogens into insoluble protein casein is necessary?
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