Dedicated to a Healthier Life for All
Dedicated to a Healthier Life for All
CAS No.:9001-98-3
EC No. :3.4.23.4
Appearance: Light brown powder
Standard enzyme activity: Not less than 30,000 IMCU/g
Storage: Cold storage(2℃~ 8℃), avoid exposure to light.
Shelf life: 1 year
Packaging: 25KG/ drum
Application: Mainly used in cheese processing, which can make milk clotting.
Product standard:
GB1886.174-2016<<National Food Safety Standard-Food Additives-Enzyme Preparations For Food Industry>>
Chymosin 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.
How to use Chymosin?
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.
