This lab-made enzyme from yaks works best at clumping milk when it's slightly acidic and warm — just like in real cheese-making.

4

Pro

0

Against

Evidence from Studies

Supporting (1)

4

Community contributions welcome

4

Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris.

Cross-Sectional Study

In Vitro

2019 Feb

The study tested the same yak enzyme mentioned in the claim and found it works best at the same temperature and acidity levels used in cheese-making.

Contradicting (0)

0

Community contributions welcome

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

Large-scale production of yak (Bos grunniens) chymosin A in Pichia pastoris.

Score: 4

DOI: 10.1016/j.pep.2018.10.007

Similar Assertions

Cheese made in the lab with a special enzyme from yaks feels and clumps together just like regular cheese made with cow enzymes.

4

0

82%

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.

1

0

75%

The enzyme that helps milk turn into cheese works best at body temperature and stops working when it gets too hot, so it doesn’t stick around in the cheese you eat.

0

74%