Which enzyme converts milk into cheese ? Is it found in human body?
79931
ow's milk is rich in a wide range of chemical compounds that can be processed into various dairy products such as cheese, butter, and yogurt. Specifically the milk component involved in cheese production is a soluble protein called casein. The enzyme rennet can be used to catalyze the conversion of casein in milk to para-casein by removing a glycopeptide from the soluble casein. Para-casein further clots, i.e. coagulates, in the presence of calcium ions to form white, creamy lumps called the curd, leaving behind the supernatant called the whey.
16275
Lipase.\n\n\nlipase (lī'pās) , any enzyme capable of degrading lipid molecules. The bulk of dietary lipids are a class called triacylglycerols and are attacked by lipases to yield simple fatty acids and glycerol, molecules which can permeate the membranes of the stomach and small intestine for use by the body. Gastric lipase, secreted by the stomach lining, has a pH value for optimal activity around neutrality and would appear, therefore, to be essentially inactive in the strongly acid environment of the stomach. It is suggested that this enzyme is more important for infant digestion since the gastric pH in infancy is much less acid than later in life. Most lipid digestion in the adult occurs in the upper loop of the small intestine and is accomplished by a lipase secreted by the pancreas. Phospholipases are the enzymes that degrade phospholipids.
842621
so far the answers are correct - lactase is needed to break lactose down to simple sugars.  Lactose is a combination of 2 different sugar molecules.  Your intestines are only able to absorb certain types of simple sugars - so anything else cannot be absorbed.  Lactose isn't one of these simple sugars and must be broken down into (glucose and galactose) in order to be absorbed.\n\nIf you lack lactase, you can take the enzyme as a pill and it will break the lactose down - causing you to lactose tolerant again.
899105
The enzyme maltase that is used to reduce maltose is produced in the small intestine. That is where the breaking down of maltose occours because the pH is too low, i.e., it is too acidic in the stomach for any digestion too occur. \n\nRemember that for enzymes to work, there needs to be a specific enviornment.
1036311
Cow's milk really isn't good for human beings. Think of it this way, human breast milk is best for human babies, it contains antibodies, proteins, and essential fatty acids necessary for the baby to grow. It's the same for cows. Cows millk is best for calves, it contains all the proteins, antibodies etc. etc. needed to help a baby cow grow VERY fast. \n\nThe main protein in cow's milk is casein, which is too big for the human body to even assimilate (as are the majority of the things found in milk). Even though cow's milk has more calcium than human milk (4 times as much), it cannot be used by a human body b/c of the "big packaging." In fact, people who drink 2-3 glasses of milk a day have been shown to have a lower level of blood calcium. Multiple international studies have linked milk with increased risks of cancer. Crazy, ain't it? Vitamin A and D aren't naturally present in cow's milk; they are added by man, but there are an abundance of other foods that contain calcium and vitamins and are easier for the human body to use.\n\nCow's milk also has a TON of fat. 2% milk actually contains 35% fat, the "2%" fat is determined by weight only. Low fat milk is 24-33% fat, and whole milk is a whopping 49% fat. So what else is in cow's milk?\n\nSome dairy cows are given the hormone BGH to increase milk output. A normal cow produces 1.5 -2 gallons of milk per day. With BGH, they produce 8-9 gallons per day. That is some serious hormone action there, which is probably showing up in the milk. Now let's talk about government regulation for milk pasteurization. The standard state test (called a Standard Plate Count) is that milk containing 30,000 organisms or less per MILLILITER has been adequately pasteurized and is safe for people to drink.  And finally, 20-40% of caucasians and up to 90% of asians and africans are lactose intolerant due to the fact that humans gradually lose the the lactase activity in their small intestines between the ages of 1-4.\n\nI actually just found out about this information recently. I'm 21 and have been drinking milk occasionally all my life (I wasn't classified as lactose intolerant, but milk has never really tasted good or sat well in my stomach). Soy milk is ok, but I've also heard that it is highly processed. I've been turned on to Almond Milk. The sweetened kind tastes really great, and the unsweetened tastes a little bit like regular cow's milk with a hint of bitter almond.
1115509
Sorry no milk or cottage cheese in the center of bones. In long bones (like the thigh bone, aka femur) and some flat bones (like the hip bone) there is a substance called marrow and that is responsible for producing cells in your body like your white and red blood cells. These cells help you fight off infection and carry oxygen to other cells.\nHoped this was able to help you.
852649
Here's a website on the process of digestion, in very simplistic terms.\n\nhttp://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/\n\nNot sure how detailed you need chemical reactions, but:\n\nCarbs: begin in the mouth (but mainly in small intestine), salivary amylase hydrolyzes starch into maltose. The gastric juices in the stomach inactivates the amylase (pH too acidic), and starch completes in the small intestine via pancreate amylase. Maltose is a dissacharide which breaks down into monosaccharides (glucose) via intestinal enzymes (maltase and lactase).\n\nFats: occurs in small intestines via lipases (secreted by the pancreas). First, they need to be emulsified (increase surface area) via bile from the liver (has bile salts). Lipases then convert lipids into fatty acids and monoglycerides which are absorbed into the blood in the small intestine.\n\nProteins: starts in the stomach and completes in small intestine. Stomach has proteolytic enzymes (pepsins) which breaks proteins down to smaller peptides, which are broken down into amino acids via pancreatic enzymes (trypsin, chymotrypsin, and carboxypeptidases) into dipeptides and amino acids.
731766
First, human adult digestive systems don't handle milk well anyway.\n\nLastose intolerance generally involves abdominal cramps with bloating, gas and/or diarhea.\n\n A glass of milk will generally cause more severe symptoms than a smaller serving of dairy, such as a slice of cheese.
641157
enzymes in our body are chemical reactions catalyst's like saliva for example which helps us to decompose large sugar molecules...other examples are the catalyst's that make food ferment and we use it in wines and old cheeses or Yakult (fermented milk) yogurts and other products
443648
It comes from milk. During the process of turning milk into cheese, whey protein is separated out. \nDairy products as well as eggs, cottage cheese, soy and vegetable protein also contain good amounts of protein. Nevertheless, none of these sources compares in quality or ease of use like whey protein. Whey protein has the highest value in providing branched-chain amino acids, which result in building and retaining muscle tissue.\nWhey protein (the highest quality and best form of protein) is incredible stuff. It provides the body with the necessary building blocks to produce amino acids that are used for building muscle tissue. Nearly every bodybuilder knows the importance of protein supplementation. Studies have been conducted that compare whey protein to other sources. They have found that whey protein contains the perfect combination of overall amino acid makeup... and in just the right concentrations for optimal performance in the body. Both hormonal and cellular responses seem to be greatly enhanced with supplementation of whey protein, too! Not to mention the benefits whey protein has on the body's immune system according to documented scientific research. Whey protein also plays a role as an antioxidant and helps support a health immune system.
609522
A low pH slows down the enzyme activity. The enzyme present in the stomach is ptyalin. When ptyalin is inactivated, it cannot function.\n\nA little fact of enzyme:\nEnzymes are biological catalysts made of protein. They alter the rate of chemical reactions without themselves being chemically changed at the end of the reaction.\n\nEnzyme combine with the substrate (starch) to form a enzyme-substrate complex. After that, it breaks up into smaller products. The reaction does not change the surface configuration on the enzyme, and therefore can be used to catalyze another reaction. Smaller products makes digestion easier.\n\nSo, when pytalin (enzyme) is inactivated, it cannot go through the procedure as described above.
379792
Amylase - occurs in the human mouth, breaking down starch, which is impossible for humans to digest.\n\nLipase - acts of lipids (fatty acids), breaking them down into simpler , more easily degradable substances.\n\nMaltose - acts on poly proteins to transfrom them into simpler amino acids
619603
An enzyme is a protein that catalyzes, or speeds up, a chemical reaction. The word comes from the Greek ένζυμο, énsymo, which comes from én ("at" or "in") and simo ("leaven" or "yeast"). Certain RNAs also have catalytic activity, but to differentiate them from protein enzymes, they are referred to as RNA enzymes or ribozymes.\n\nEnzymes are essential to sustain life because most chemical reactions in biological cells would occur too slowly, or would lead to different products without enzymes. A malfunction (mutation, overproduction, underproduction or deletion) of a single critical enzyme can lead to a severe disease. For example, the most common type of phenylketonuria is caused by a single amino acid mutation in the enzyme phenylalanine hydroxylase, which catalyzes the first step in the degradation of phenylalanine. The resulting build-up of phenylalanine and related products can lead to mental retardation if the disease is untreated.\n\nLike all catalysts, enzymes work by providing an alternate pathway of lower activation energy of a reaction, thus allowing the reaction to proceed much faster. Enzymes may speed up reactions by a factor of many millions. An enzyme, like any catalyst, remains unaltered by the completed reaction and can therefore continue to function. Because enzymes do not affect the relative energy between the products and reagents, they do not affect equilibrium of a reaction. However, the advantage of enzymes compared to most other catalysts is their sterio-, regio- and chemoselectivity and specificity.\n\nEnzyme activity can be affected by other molecules. Inhibitors are naturally occurring or synthetic molecules that decrease or abolish enzyme activity; activators are molecules that increase activity. Some irreversible inhibitors bind enzymes very tightly, effectively inactivating them. Many drugs and poisons act by inhibiting enzymes. Aspirin inhibits the COX-1 and COX-2 enzymes that produce the inflammation messenger prostaglandin, thus suppressing pain and inflammation. The poison cyanide inhibits cytochrome c oxidase, which effectively blocks cellular respiration.\n\nWhile all enzymes have a biological role, some enzymes are used commercially for other purposes. Many household cleaners use enzymes to speed up chemical reactions ( e.g., breaking down protein or starch stains in clothes).\n\nMore than 5,000 enzymes are known. Typically the suffix -ase is added to the name of the substrate (e.g., lactase is the enzyme that catalyzes the cleavage of lactose) or the type of reaction (e.g., DNA polymerase catalyzes the formation of DNA polymers). However, this is not always the case, especially when enzymes modify multiple substrates. For this reason Enzyme Commission or EC numbers are used to classify enzymes based on the reactions they catalyze. Even this is not a perfect solution, as enzymes from different species or even very similar enzymes in the same species may have identical EC numbers.
946695
Renin does not have a lot to do with milk.  It is part of a long chain of enzymatic reactions involved in control of blood pressure.  It is present in all adults.  You are thinking of rennet I believe.
846815
No cure, but there is treatment you can buy at the store.  Try some lactose free milk, first and see how that sets with you.  You can also buy enzyme pills that replaces the natural enzyme we all need to process cow milk.  You know, only baby cows should drink cow milk....no humans.  There are so many hormones in it that we should be drinking it at all.  It is like a cow drinking human milk--it just wasn't meant to be.
723534
http://en.wikipedia.org/wiki/Enzyme\n\nyour answer is in industrial applications
199559
You can also buy orange juice with vitamin D. So its not just milk. Was introduced into milk when almost everybody drank lots of milk. also needs calcium to work together.