Mozzarella cheese is a popular ingredient used in many dishes, from pizzas to salads. This cheese is known for its stretchy texture and mild flavor.

But have you ever wondered what enzymes are used to make this delicious cheese? In this article, we will explore the enzymes used in mozzarella cheese production.

What Are Enzymes?

Enzymes are proteins that act as catalysts in chemical reactions. They speed up the process of converting one substance into another without being consumed in the process. Enzymes are used in many industries, including food production.

Enzymes Used in Mozzarella Cheese Production

The two main enzymes used in mozzarella cheese production are rennet and lipase.


Rennet is an enzyme extracted from the stomach lining of young calves or lambs. It is responsible for coagulating milk proteins, which results in the formation of curds and whey. In mozzarella cheese production, rennet is added to warm milk to begin the coagulation process.


Lipase is an enzyme that breaks down fats into fatty acids and glycerol. It can be derived from animal or microbial sources. In mozzarella cheese production, lipase is added to enhance the flavor and aroma of the cheese.

The Role of Enzymes in Mozzarella Cheese Texture and Flavor

The use of rennet and lipase in mozzarella cheese production plays a crucial role in determining its texture and flavor.

Rennet causes milk proteins to coagulate, which forms a solid mass called curd. The curd is then cut into small pieces which are stirred and heated until they become stretchy. This process gives mozzarella its characteristic stretchy texture.

Lipase contributes to the unique flavor of mozzarella cheese. It breaks down fats in the milk, which results in the release of fatty acids and other flavor compounds. The intensity and complexity of these flavors depend on the type and amount of lipase used.

In Conclusion

Enzymes play a crucial role in mozzarella cheese production. Rennet is used to coagulate milk proteins and form the curd, while lipase is added to enhance the flavor of the cheese. Understanding the role of these enzymes can help us appreciate the science behind our favorite foods.