_Introduction

Rennilase is a milk-clotting enzyme produced by submerged fermentation of a selected strain of the fungus Rhizomucor  miehei , Cooney & Emerson. Rennilase has a  specific  proteolytic effect on  k-casein ,  the protective colloid  of  the  complex casein micelle in milk, resulting in the formation of cheese curd . Rennilase exerts another slow  non-specific proteolytic effect, which is of significance to the cheese ripening.