Curdling of milk in the stomach is due to the action of the enzyme rennin (also called chymosin). This enzyme, produced by chief cells in the stomach, coagulates the casein protein in milk, converting it into a semi-solid curd. This process slows down the milk's passage through the stomach, allowing for more thorough digestion of its proteins.
Curdling of milk in the stomach is due to the action of?
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