1. The chymosin purified from glutinous rice wine is the reason why glutinous rice wine could coagulate Chinese royal cheese, one of traditional Chinese dairy produce.

2. Chymosin used traditionally in cheese making is an aspartic protease extracted form abomasum of suckling calves.

3. Strain D3.11 is an efficient chymosin producing bacterium which might be used in cheese manufacture.

4. Abstract: To isolate and identify efficient chymosin producing bacterium from soil of yak grazing plot in the Tianzhu country and analyse its activity.

5. Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

6. In the preparation of cheese with mixed milk, lactose was used to replace chymosin to produce curd.

7. Chymosin is the crucial enzyme in the cheese production. High effect chymosin has high milk- clotting activity and low proteolytic activity.

8. In the preparation of cheese with milk, lactose was used to replace chymosin to produce curd.

9. The use of the medium can reduce the costs for recombinant chymosin production by chymosin recombinant strain chy1 at large scale.