The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% saturation exhibited maximum activity (MCA), along 1.56 purification fold, and 78.84% recovery. From SDS-PAGE analysis, protease showed two bands a molecular mass 24 kDa 2...