Claim 1: A variant of chymosin polypeptide isolated, characterized in that: (a) the isolated polypeptide variant of chymosin C / p has a value that is at least 200% of C / p value of chymosin Camel isolated characterized by the mature polypeptide of SEQ ID no. 2； and (b) Variant of chymosin Cleaves the polypeptide isolated AS1 casein - with a Frequency lower than 80%The frequency of excision of AS1 casein to chymosin - camel isolated characterized by the mature polypeptide of SEQ ID no. 2, where the Division of AS1 - casein was determined by Quantification of peptides obtained by Incubation of AS1 casein and skim milk with variant of Q Uimosina or chymosin CamelWhere the quantification is performed by rp-hplc coupled with a Mass Spectrometer ESI q-tof.Claim 9: a method for preparing a variant of chymosin polypeptide isolated according to any one of claims 1 to 4, which comprises the following steps: (a) preparation of an alteration in one or several positions in the DNA Sequence that encodes the polip u00e9pt Gradually Mature of SEQ ID no. 2, where the alteration involves a substitutionA deletion or Insertion in at least one amino acid position； (b): Production and isolation of altered polypeptide of Step (a). Claim 16: use a variant of polypeptide of chymosin according to claim 15 in a process for preparing pasta filata Cheese, Cheddar, Continental type Soft Cheese or Salted White Cheese.Reivindicación 1: Una variante de polipéptido de quimosina aislada caracterizada porque: (a) la variante de polipéptido de quimosina aislada tiene un valor C/P que es al menos el 200% del valor C/P de quimosina de camello aislada caracterizada por el polipéptido maduro de SEQ ID Nº 2； y (b) la variante de polipéptido de quimosina aislada escinde la aS1-caseína con una frecuencia inferior al 80% de la frecuencia de escisión de aS1-caseína de quimosina de camello aislada caracterizada por el polipéptido maduro de SEQ ID Nº 2, en donde la escisión de aS1-caseína se determina por cua
