The enzyme used for cheese-making is –

📌 Other Options Explanations:
-Option A: Pepsin: Pepsin is an enzyme that can coagulate milk.
-Option D: Trypsin: Trypsin is a digestive enzyme found in the small intestine.

🔑Key Points:

• Renin:
-It is also known as Chymosin.
-The structure of Renin contains 340 amino acids.
-It helps in coagulating milk.
-At 370C, Renin works the best.
-Large amounts of this enzyme are secreted in the stomach of infant mammals.
-It is also present in the stomach of cud-chewing animals.

• Renin in the cheese industry:
-In cheese industry renin is added to milk, which then helps in the coagulation of milk.
-It converts caseinogen into casein.