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Pronunciation:  kI-muh-sin
Definition :Chymosin is an enzyme synthesized by cells in a calf's stomach lining that curdles (coagulates) milk in the stomach, which is important to very young animals. If milk were not coagulated, it would rapidly flow through the stomach and not be absorbed by the animal.
Facts: Chymosin efficiently converts liquid milk to a semisolid like cottage cheese, allowing it to be retained for longer periods in the stomach.

Chymosin is secreted in highest levels during the first few days after birth, and declines after that.