In this work, we studied the Papain extraction process, from the latex of papaya fruit (Carica papaya L.) cv. Maradol. The variables studied in the extraction of papain were: the proportion of latex:alcohol (1:2.1 and 1:3) and type of drying( vacuum and refractance window) and the responses obtained in terms of enzymatic activity of the enzyme papain and yield of the extraction process. The best result in terms of enzyme activity and yield was the procedure used to vacuum drying and the proportion latex:alcohol 1:3. The enzyme obtained was characterized by physico-chemical, microbiological and enzymatic activity when compared with a commercial sample used as standard.