Question

Curdling of milk in the stomach is due to the action of:

• A. HCl
• B. Renin
• C. Pepsin
• D. Rennin

Answer 1

The correct option is D

Rennin

The correct option is D.

Explanation of the correct option:

1. When the milk reaches to stomach, the milk protein casein reacts with the stomach acid as well as the enzyme rennin.
2. It is a proteolytic enzyme that is synthesized in the stomach.
3. It coagulates the milk by reaction and forms curd.
4. Rennin is mostly a proteolytic enzyme that is formed by the chief cells of the stomach.
5. The process of formation of curd in the stomach is very important for the proper digestion of food.
6. It is mostly found in cud-chewing animals such as cows.

Explanation of the incorrect options:

Option A:

1. HCl initiates pepsin enzyme formation to digest the protein.
2. It is not directly linked with milk curdling.

Option B:

1. Renin refers to an enzyme to help in controlling blood pressure.
2. It is produced by the juxtaglomerular cells in the kidneys of humans, rat kidneys, mice, etc.
3. It has no relation to milk curdling.

Option C:

1. Pepsin generally breaks the milk protein.
2. It indirectly helps in the curdling of milk.

Final answer: Curdling of milk in the stomach is due to the action of Rennin.