The enzyme in cheese-making cuts a very specific spot in milk protein to make it curdle, and that precise cut is what helps turn milk into cheese.

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Evidence from Studies

Supporting (1)

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Protein engineering of chymosin and expression in Trichoderma reesei.

Narrative Review

1991 Aug

The study says chymosin cuts a specific part of milk protein to make it curdle, which is exactly what the claim says.

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No contradicting evidence found

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Source Study

Protein engineering of chymosin and expression in Trichoderma reesei.

Score: 1

DOI: 10.1042/BST0190663

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