The enzyme extracted from stomach of calf and used in cheese making is

Options

A. lactase
B. rennin
C. calfine
D. chyme

Answer

To answer the question about the enzyme extracted from the stomach of a calf and used in cheese making, we can follow these steps:

### Step-by-Step Solution:

1. **Identify the Enzymes Mentioned**: The question provides four options: lactase, renin, calfrin, and chyme. We need to determine which of these is specifically used in cheese making.

2. **Understand the Function of Each Enzyme**:
- **Lactase**: This enzyme breaks down lactose, the sugar found in milk. It is not primarily used in cheese making.
- **Renin (Chymosin)**: This enzyme is a proteolytic enzyme that helps in the digestion of proteins. It is known to curdle or coagulate milk, which is essential in cheese making.
- **Calfrin**: This term is not commonly associated with cheese making and does not have a well-defined role in this context.
- **Chyme**: This is not an enzyme but rather a mixture of partially digested food and digestive juices in the stomach.

3. **Focus on the Relevant Enzyme**: From the above analysis, renin (also known as chymosin) is specifically mentioned as being involved in the coagulation of milk, which is a critical step in cheese making.

4. **Conclusion**: The enzyme extracted from the stomach of the calf and used in cheese making is **renin** (chymosin).

### Final Answer:
The enzyme extracted from the stomach of the calf and used in cheese making is **renin**.

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