The lab-made version of a cheese-making enzyme works better in more acidic conditions than the natural one, so it might perform better when making certain types of cheese.

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Against

Evidence from Studies

Supporting (1)

4

Community contributions welcome

4

Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.

Cross-Sectional Study

In Vitro

2026 Feb 15

The study made the cheese-making enzyme in yeast and found it works in more acidic conditions than the natural version, just like the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.

Score: 4

DOI: 10.3390/foods15040731

Similar Assertions

The lab-made version of a cheese-making enzyme works just like the natural one — it works best at the same temperature and acidity, and reacts the same way to common blockers, so it should do the same job in making cheese.

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88%

When scientists grow a special yeast to make a milk-curdling enzyme, keeping the acidity just right and feeding it sugar (glucose) helps it produce way more of the enzyme—up to 73% more than if they don’t control the acidity.

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77%