Dynamic high pressure (DHP) may be an interesting tool in the process of modifying enzymes. This work studied the effects of DHP changed the performance of commercial calf rennet. The enzyme solution was processed at 50, 100, 150 e 190 MPa. The proteolytic activity was measured at 35ºC / 40 min and the milk-clotting activity was evaluated by the beginning of milk coagulation after enzyme addition. Moreover, rheological assay was performed during milk coagulation to assess the storage modulus (G’). These assays were also performed for five days after DHP process aiming to evaluate the enzyme stability under refrigeration (4ºC). The non-processed enzyme was evaluated as a control sample. DHP caused a gradual reduction on proteolytic activity with the increase of pressure (up to 52% of activity loss at 190 MPa). At the storage, the processed enzyme maintained its activity while the non-processed sample showed a continuous activity reduction. However, the final activity of non-processed enzyme remained higher than the DHP processed ones. For milk-clotting activity, better results for DHP enzyme were observed after enzyme storage. Similarly, rheological tests showed high values of G’ for milk coagulated with enzyme processed at 190 MPa after 5 days of storage. Thus, DHP reduces the calf rennet proteolytic activity improving the coagulation phase. This is particularly interesting for the production of fresh cheese, in which the reduction of proteolysis during the product shelf-life improves the quality of the cheese.