Cheese Making milk clotting enzyme chymosin plays a critical role in the digestion of milk, particularly in aiding the coagulation of milk proteins to form curds. Chymosin is commonly used in the production of cheese, as it helps to separate the curds from the whey and to create the desired texture and flavor in the final product. It is also used in some medical and pharmaceutical applications, such as in the preparation of certain drugs and as a digestive aid for people who are unable to produce sufficient levels of chymosin on their own.