Question

Which enzyme curdles the milk and converts caseinogens first into paracaseinogen and then into calcium paracaseinate

• A. Ptyalin
• B. Pepsin
• C. Chymosin
• D. Amylase

Hint:

Chymosin is crucial in dairy production as it helps in curdling milk to separate curds from whey

Answer 1

The Correct Option is C

Chymosin also known as rennet is an enzyme that curdles milk by breaking down caseinogen into paracasein and calcium paracaseinate which leads to the formation of curds