Q. The enzyme that coagulates milk into curd is ____:
Answer: Rennin
Notes: The chemistry behind the cheese-making process. rennin, also called chymosin, protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. The coagulation help convert caseinogen into caesin for its faster digestion by proteases.