Which proteolytic enzyme is used to coagulate milk to make cheese?

The enzyme responsible for coagulating milk to make cheese is rennin, also known as chymosin. It is a proteolytic enzyme produced in the stomachs of young ruminants, and it plays a crucial role in the digestion of milk proteins. When rennin is added to milk, it acts specifically on casein, the main protein in milk, leading to the formation of a gel-like curd.

This curd formation is essential in cheese-making, as it separates the solids (curds) from the liquid (whey), allowing for the development of different types of cheese through further processing, including aging, fermentation, and the addition of various ingredients.

The other mentioned options are not involved in the coagulation process. Lipase is an enzyme that breaks down fats rather than proteins. Casein is the protein in milk that rennin acts upon, and allicin is a compound found in garlic known for its antimicrobial properties, which is unrelated to cheese production.