Dynamic high pressure (DHP) can promote changes in enzymes. This work studied the effects of DHP on a commercial porcine pepsin. The enzyme solution was processed at 0, 50, 100, 150 e 190 MPa. Proteolytic activity, milk-clotting activity and rheological assay were performed for 60 days after DHP process. A 15% of proteolytic activity loss was observed for control and processed samples after 14 days of storage, with no differences between the samples. After 30 days of storage, samples processed at 50, 100 and 150 MPa showed lower activity than sample processed at 190 MPa and control (from 5-10% of reduction). For milk-clotting activity, processes at 100 and 150 MPa improved the milk-clotting immediately after the treatment and after the storage time, reaching a milk-clotting activity 10-15% higher than control and 190 MPa processed samples. The milk-clotting kinetic evaluation confirmed that the enzymes processed at 150 and 100 MPa produced more consistent gels. Thus, DHP processes at 100 and 150 MPa reduce proteolytic activity and increase milk-clotting activity. Therefore, DHP process of porcine pepsin may be used to improve the manufacture process of cheese and its quality, reducing the clotting time and the amount of enzyme added and obtaining a gel with high consistency and yield. Additionally, the expected reduction of proteolytic acitivity during cheese storage, can improve the cheese sensory properties due to reduction of bitter taste and brittle texture.