Rennin is an enzyme produced in an inactive form by the gastric glands of the stomach. It is released on contact of the gastric mucosa with milk protein.
Within the acidic environment of the stomach, rennin is converted to its active form which makes casein - a key milk protein - insoluble. The clotted protein is less likely to undergo rapid transit, permitting attack by proteolytic enzymes for a longer duration.
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