Papain is taken from the fruit of the papaya tree. It is used to make medicine.
Some people apply papain directly to the skin to treat infected wounds, sores, and ulcers.
In manufacturing, papain is used in cosmetics, toothpaste, enzymatic soft contact lens cleaners, meat tenderizers, and meat products. It is also used for stabilizing and chill-proofing beer.
Also used as a milk coagulant in cheese making -
Cottage cheese can be made from papain enzyme and lemon juice.
In Indonesia, the method of cheese making by using papain enzyme has been practiced since the Dutch colonial era, especially in Enrekang, regency at South Sulawesi province.
The product, Dangke, is a type of semi-soft cheese with notable bitter taste.
Suggested usage in meat:
50g meat marinated by 5g papain in 30ml water for 48 hours
