Applications: Naturally found in calf stomachs, modern Chymosin is primarily produced via Fermentation-Produced Chymosin (FPC) using yeast or fungi. It is the gold standard for cheesemaking, specifically used to: Coagulate milk: Cleaves kappa-casein to form curds. Age cheese: Preferred for premium, long-ripened cheeses like Cheddar or Parmesan.

Features: (1) High Specificity: Targets only specific bonds, preventing the bitterness common in microbial rennet. (2) Efficiency: Provides high curd yield and consistent firm texture.