Milk is curdled in cheese making by the enzyme
- A. amylase
- B. rennin
- C. lipase
- D. pepsin
Explanation
Rennin, also called chymosin, clots the milk protein casein, which is the first step in cheese production and is also present in the stomach of young mammals. Amylase acts on starch, lipase on fats and pepsin on proteins generally. Industrial enzymes of this kind are chosen for one specific substrate.
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