Product Description

Chymosin (CAS No.9001-98-3, EC No. 3.4.23.4) is derived from the Kluyveromyces lactis strain.

It’s a food grade enzyme which produced from submerged fermentation. 

This product is mainly used in cheese processing, which can make milk clotting.

Action Principle   

The clotting of milk by chymosin can be divided into two stages. First, the enzyme specific hydrolysis the peptide bond in Phe105-Met106 from k-casein polypeptide chain in milk to form stable para-k casein. Second, para-k casein, α-casein and β-casein will precipitate to form clotting with the action of Ca+2.

Product Feature

Appearance: Light brown powder        

Standard enzyme activity: Not less than 30,000 IMCU/g

Enzyme avtivity definition(ISO 11815/ IDF157): 

Under the same chemical and physical conditions, the time required for the chymosin sample to produce visible clots in the standard milk which contain 0.5g/L calcium chloride (pH≈6.5), compare with the standard enzyme powder with known clotting activity.    

Product standard:

GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>

Packaging and Storage  

Storage: Cold storage(2℃~ 8℃), avoid exposure to light.

Shelf life: 1 year

Packaging: 25KG/ drum

Application 

Add 1.5g Chymosin in 1000L milk, stir fully, waiting for 25-30 minutes at 32 ℃, then the milk will coagulate to meet the requirement of clotting.