Making of cheese from pasteurised milk is carried out by the enzyme

Protease

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Pectinase

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Amylase

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Lipase

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Solution

The correct option is A Protease
Proteases are enzymes that are added to milk during cheese production, to. Rennet and rennin are general terms for any enzyme used to coagulate milk. Technically rennet is also the term for the lining of a calf's fourth stomach. The most common enzyme isolated from rennet is chymosin.
So, the correct option is option A.

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Match the product with the process of making

$\begin{matrix} Column 1 & Column 2 1. Milk & a. Liquid left after making cheese 2. Butter & b. Fermenting milk with acid and salt 3. Curd & c. Milking cattle 4. Cheese & d. Churning the cream 5. Whey & e. Fermenting milk with bacteria \end{matrix}$

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