Question:
Which enzyme curdles the milk and converts caseinogens first into paracaseinogen and then into calcium paracaseinate
Which enzyme curdles the milk and converts caseinogens first into paracaseinogen and then into calcium paracaseinate
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Chymosin is crucial in dairy production as it helps in curdling milk to separate curds from whey
Updated On: Jan 17, 2026
- Ptyalin
- Pepsin
- Chymosin
- Amylase
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The Correct Option is C
Solution and Explanation
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
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