Definitions
- Used in the production of cheese to coagulate milk proteins. - Referring to an enzyme extract from the stomach of young ruminants, such as calves, lambs, or goats. - Talking about a substance that helps to separate curds and whey in cheese-making.
- Referring to a type of protease enzyme used in cheese-making. - Talking about a specific enzyme found in the stomach lining of young ruminants, such as calves. - Used to coagulate milk proteins in cheese production.
List of Similarities
- 1Both are enzymes used in the production of cheese.
- 2Both help to coagulate milk proteins.
- 3Both are derived from the stomach lining of young ruminants.
- 4Both are essential for making many types of cheese.
- 5Both are used to separate curds and whey in cheese-making.
What is the difference?
- 1Composition: Rennet may contain various enzymes, including chymosin, while chymosin is a specific enzyme.
- 2Usage: Rennet is a more general term that can refer to any enzyme extract used in cheese-making, while chymosin specifically refers to the protease enzyme used to coagulate milk proteins.
- 3Availability: Rennet can be derived from various sources, including non-animal sources, while chymosin is primarily derived from the stomachs of young calves.
- 4Name: Rennet is a more common term used in everyday language, while chymosin is a more technical term used in scientific contexts.
Remember this!
Rennet and chymosin are both enzymes used in cheese-making to coagulate milk proteins and separate curds and whey. However, rennet is a broader term that refers to any enzyme extract from the stomach of young ruminants, while chymosin specifically refers to a type of protease enzyme found in the stomach lining of young calves. While rennet can be derived from various sources, including non-animal sources, chymosin is primarily derived from the stomachs of young calves.
