Curds produced by enzyme coagulation have better syneresis and achieve a lower moisture content without excessive hardening. The traditional source of enzyme is rennet. Rennet is a preparation made from the lining of the fourth stomach of calves and is described separately in this document. The most important enzyme in rennet is chymosin. Today, most chymosin is a recombinant product made possible by genetic engineering, as described later.
Enzyme coagulation occurs in two phases.
In the first phase, the enzyme cuts kappa casein. In the second step, the cut kappa casein causes a change in the micelle nature of milk leading to curd formation. Calcium is required for this step. Cutting the curd . In this step, syneresis occurs.