The predominant milk-clotting enzyme from the true stomach or abomasum of the suckling calf. It is secreted as an inactive precursor called prorennin and converted in the acid environment of the stomach to the active enzyme. EC 3.4.23.4.

The spontaneous disintegration of tissues or cells by the action of their own autogenous enzymes.

Hoofed mammals with four legs, a big-lipped snout, and a humped back belonging to the family Camelidae.

A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.

A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.

An imperfect fungus present on most agricultural seeds and often responsible for the spoilage of seeds in bulk storage. It is also used in the production of fermented food or drink, especially in Japan.

Physiologically inactive substances that can be converted to active enzymes.

A specific HLA-B surface antigen subtype. Members of this subtype contain alpha chains that are encoded by the HLA-B*07 allele family.