Chymosin is an enzyme used in cheese-making to curdle milk. Traditionally, it was extracted from the inner stomach lining of slaughtered newborn calves. Today, the majority of industrial chymosin is produced by genetically modified microorganisms, such as the yeast Kluyveromyces lactis, containing the bovine chymosin gene.
Discuss the potential benefits and the ethical or practical concerns of using this genetic engineering method compared to the traditional extraction from calves.
