The digestive enzyme that coagulates proteins In milk is

Explanation

The question is asking about a digestive enzyme that causes proteins in milk to coagulate. Coagulation is the process of forming a clot or a thickened mass. The options given are ptyalin, pepsin, rennin, trypsin, and amylase. Ptyalin is a digestive enzyme found in saliva that breaks down carbohydrates into simple sugars. Pepsin is a digestive enzyme found in the stomach that breaks down proteins into smaller peptides. Trypsin is another digestive enzyme that breaks down proteins in the small intestine. Amylase is a digestive enzyme that breaks down starch into sugars in the small intestine. Rennin, on the other hand, is the digestive enzyme responsible for coagulating proteins in milk. It is primarily found in the stomach of young mammals and helps to digest the milk they consume. In humans, rennin production decreases as we age and is replaced by other digestive enzymes. Therefore, the correct answer to this question is option C: rennin. It is important to note that this enzyme is specific to milk and is not involved in the digestion of other proteins.