Summary: Ficin is a cysteine protease that is extracted from the latex of the fig tree (Ficus carica). It has strong catalytic activity that is pH dependent and it can be used in the dairy industry to produce milk protein hydrolysates for different applications, such as ingredients in infant formula and in geriatric nutrition formulas. These specific applications are very important because hydrolysis of milk proteins can significantly reduce the risk of allergenicity. Moreover, ficin can be successfully used in cheese making as clotting agent. This is a particularly interesting option for traditional cheeses and for cheeses made from milk with a high protein content such as ewe milk.