Product Name: Rennin
Synonyms of Rennin (CAS NO.9001-98-3): Abomasal enzyme ; Chymase ; Rennin
Product Categories: Hydrolases;Specialty Enzymes;Biochemistry;Enzyme;Hydrolase
Storage temp: -20 °C
Merck: 8134   
EINECS: 232-645-0

  Rennin (CAS NO.9001-98-3) is used to bring about the extensive precipitation and curd formation in cheese making.It has washing, conditioning, anti-static and bactericidal effect for the preparation of shampoo, bath agent, cleanser and baby detergent.Also widely used in cheese manufacture,enzyme coagulation and curd pudding manufacture.

It is produced by the cow, in the lining of the abomasum (the fourth, final, chamber of its stomach). Bovine Rennin is produced nowadays recombinantly in E. coli, Aspergillus niger var awamori, and K. lactis as alternative resource to the one from the cows. The gene is found in humans (on chromosome 1), but it is not in a functioning form. Rennin is produced by gastric chief cells in infants to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.

When heated to decomposition it emits acrid smoke and irritating fumes.Safety information of Rennin (CAS NO.9001-98-3):
Hazard Codes  B,Xn
Risk Statements 
36/37/38 Irritating to eyes, respiratory system and skin
42 May cause sensitization by inhalation
Safety Statements 
22 Do not breathe dust
24 Avoid contact with skin
26 In case of contact with eyes, rinse immediately with plenty of water and seek medical advice
36/37 Wear suitable protective clothing and gloves
WGK Germany  1