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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Evidence from Studies

Supporting (1)

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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 same kind of lab-made cheese enzyme mentioned in the claim and found it works similarly to the natural one, especially at the right acidity, but didn’t test all the exact details like temperature and chemical sensitivity.

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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

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For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.

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