Technical Abstract: In order to optimize the overall procedure and minimize the enzyme associated costs, a series of experiments were done to determine the best first grind parameters and the optimal enzyme additions. The yields for germ, germ quality and starch recovery were used for evaluation of effectiveness. The first grind procedure was optimized by evaluating a combination of different soaking and grinding conditions followed by a fixed enzyme addition and incubation step. The pH profile of Bromelain for enzymatic milling was evaluated from pH 3.5 to 6.5 and the optimum was determined to be pH 5.0. Enzyme addition was then evaluated using the optimized first grind conditions and Bromelain additions varied from 0 to 1.9 g enzyme (based on protein) per Kg of corn. Results showed that the minimum addition of Bromelain to reach starch yields equivalent to conventional yields were approximately 0.4 g protein per Kg of corn. This amount is significantly less than what was previously used and reported.