Question:medium

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

Show Hint

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
Show Solution

The Correct Option is C

Solution and Explanation

Chymosin (rennet) is an enzyme that curdles milk by converting caseinogen into paracasein and calcium paracaseinate, forming curds.
Was this answer helpful?
0


Questions Asked in CUET (PG) exam