Milk is curdled in cheese making by the enzyme
Correct answer: B. rennin
- A. amylase
- B. rennin
- C. lipase
- D. pepsin
Explanation
Rennin, also called chymosin, clots the milk protein casein, which is the first step in cheese production and is also present in the stomach of young mammals. Amylase acts on starch, lipase on fats and pepsin on proteins generally. Industrial enzymes of this kind are chosen for one specific substrate.
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About Enzymes as Biocatalysts
Enzymes are protein or RNA biocatalysts that lower activation energy without being consumed, and their active sites bind specific substrates. The topic covers the lock and key and induced fit models, effects of temperature, pH and substrate concentration, cofactors, enzyme specificity, and competitive versus non-competitive inhibition.
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