Changing one specific building block (histidine) in a lab-made milk protein makes it harder for an enzyme to cut it, which suggests that spot is important for the enzyme to recognize its target.

Some specific parts of a milk protein help it stick in the right spot on an enzyme, making it easier to cut and activate in lab tests.

In a specific part of a milk protein, both the histidine and proline building blocks help an enzyme called chymosin do its job in lab tests, and neither one is more important than the others.

In milk protein, certain 'Pro' building blocks act like tiny braces that hold the protein in the right shape so an enzyme can cut it cleanly at a specific spot in a lab setting.

Adding a few extra pieces to a milk protein fragment makes it work way better with an enzyme, because the enzyme grabs onto it more tightly.

A specific spot on a milk protein might help an enzyme work better by sticking to it with a kind of molecular magnetism.