3.4.23.4	food industry	chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making	731963	
3.4.23.4	food industry	coagulant for cheese making	708236	
3.4.23.4	food industry	the enzyme is used as milk coagulant in the cheese industry	731839	
3.4.23.4	food industry	the enzyme is used for the production of Reggianito cooked cheese	732234, 732235	
3.4.23.4	food industry	the enzyme is used industrially in cheese production	731064	
3.4.23.4	food industry	the enzyme plays an essential role in the coagulation of milk in the cheese industry	753908	
3.4.23.4	food industry	used as milk coagulant in cheese preparation	686199	
3.4.23.4	food industry	used for the production of dairy products	687229, 687241	
3.4.23.4	additional information	under typical cheese-making conditions (pH 6.6, 0-2 mM CaCl2) the clotting activity of camel chymosin is ca. 80% higher than the activity of bovine chymosin (average clotting activity of camel chymosin is 70% higher than the activity of bovine chymosin), camel chymosin is more thermostable than bovine chymosin	667435	
3.4.23.4	synthesis	use of chymosin to cleave a pro-chymosin derived fusion tag releasing native target proteins. After modification of the pro-chymosin fusion tag chymosin can remove this tag at more neutral pH 6.2, less prone to compromise the integrity of target proteins. Chymosin produces intact native target protein both at the level of small and large-scale preparations	710493