Which Enzyme Curdles Milk?

Chymosin, for example, is an enzyme that alters the casein micelle structure to make milk curdle. Proteases are other enzymes that disrupt the casein micelle structure by chopping up proteins, causing milk to curdle.

Does pepsin curdle milk?

Pepsin does not curdle milk as readily as rennet in the manu- facture of sweet curd cheeses such as Swiss, Brick or Limburger. This is due to the fact that sweet curd cheeses are produced from milk of low acidity.

Which enzyme is most commonly used to coagulate milk?

Enzymes. Chymosin, or rennet, is most often used for enzyme coagulation.