Enzyme used for cheese production is:
Cheese manufacture fundamentally depends on enzymatic coagulation of milk casein micelles to form curd network separating from whey. Rennet extracted traditionally from fourth stomach abomasum of suckling calves contains 80 to 90 percent chymosin EC 3.4.23.4, aspartic protease with two aspartate residues Asp34 and Asp215 in active site, plus 10 to 20 percent pepsin. Chymosin shows exquisite specificity for Phe105-Met106 peptide bond of kappa-casein which forms hairy layer stabilizing casein micelles of 100 to 300 nanometer diameter via steric hindrance and negative charge of glycomacropeptide
Ref: Fox et al. Fundamentals of Cheese Science 2017; Lehninger Ch protease specificity; PubMed rennet mechanism.