This enzyme is dated back to 2000 B.C. It is a proteolytic enzyme found in the form of rennet and produced in the stomach of new born ruminant mammals which causes the coagulation of milk in their stomach so that proper absorption can take place. Because of this property, chymosin enzyme is used in the production of all kinds of cheese.

​

Functional properties:

• pH: 3.5 - 4.0

• Temperature: 40-45°C

​

Prime industrial use:

• Cheese production

• Milk coagulation