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.
Syneresis is the contraction of the curd with the release of the water.
Cutting the curd allows water to escape, while heating increases the rate at which the curd contracts and squeezes out the water. The purpose of this stage of the process is to make a hard curd. The main difference between a soft curd and a hard curd is the amount of water remaining in the curd. Hard curds have very little water left in them. Whey is the name given to the fluid released from the curd.