What is the name of the enzyme that helps in the cheese-making process?

The enzyme that plays a crucial role in the cheese-making process is rennet. Rennet is derived from the stomachs of ruminant animals, primarily calves, and contains enzymes such as chymosin, which helps in coagulating milk. This coagulation process is essential for separating curds from whey, forming the basis of cheese.

Rennet works by acting on the casein proteins in milk, causing them to aggregate and form a gel-like consistency. This transformation is vital for producing cheese, as the curds can then be drained, pressed, and aged to create various types of cheese with distinct textures and flavors.

In contrast, lactase is an enzyme that breaks down lactose, the sugar found in milk, and is primarily involved in digestion. Pepsin is a digestive enzyme found in the stomach that breaks down proteins, but it is not specifically used in cheese making. Lysozyme is an enzyme with antibacterial properties, often used as a preservative, but it does not function in the coagulation of milk.