Which of the following enzymes is most commonly used to coagulate milk in cheese making?

Question

Quizplus · Accepted Answer

Rennin (also known as chymosin) is the most commonly used enzyme to coagulate milk in cheese making. It is naturally produced in the stomach of young ruminants (such as calves) to aid in the digestion of milk proteins. Rennin is able to selectively cleave the kappa-casein in milk, which helps the milk to coagulate and form curds. While other enzymes such as pepsin or microbial proteases can also be used for cheese making, rennin is the preferred choice due to its specificity and efficiency in producing a high-quality cheese. Rennin (chymosin) is the most commonly used enzyme to coagulate milk in cheese making. It is particularly effective at breaking down the milk protein casein, causing it to coagulate and form curds. Bovine and porcine pepsin are also used in some cheese making processes, but are less common than rennin. Microbial proteases are occasionally used as well, particularly in the production of some types of vegetarian cheeses.

Which of the Following Enzymes Is Most Commonly Used to Coagulate