Utilization of chicken pepsine as milk coagulant. Ground of proventricle and proventricle more gut mix were subjected three rnicroenvironrnents conditions (enzimatic source, acidulant and antioxidating) under macroenvironments conditions: storing time (35, 70 and 105 days), storing temperature (4, 25 and 35°C) and substrate temperature (35 and 45°C). Absolutely aleatory design with two replications by treatment was used employing a pig pepsine standard with enzimatic activity known, responses variables evaluated were enzymatic activiry (seconds) coagulation power or force (ml milk by enzimegram) and cheese yield (o/o). Variance analysis was significant at 1 % obtaining better results mixing proventricle more gut added with H CI and antroxidating when its enzimatic activity was measured to 35 days, with 4°C storing temperature and 45°C substrate temperature. Microbiogical analysis were negative tor SaImonella and Chlostridium. Cheese yield were greater in experimental samples.