JAMB Biology 2020 Objective — Question 14

Question 14 of 40 from the Joint Admissions and Matriculation Board (JAMB) Biology 2020 Objective paper, with the correct answer and a full explanation.

14. Coagulation of milk proteins is done by (a) ptyalin (b) trypsin (c) rennin (d) pepsin

A. A. ptyalin
B. B. trypsin
C. C. renninCorrect
D. D. pepsin

Explanation

Coagulation/curdling of milk proteins is done by rennin. It does this by converting the soluble milk protein (caseinogen) to insoluble milk protein (casein).

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