Gambaran Keseluruhan Produk

Food Grade Chymosin is produced using Aspergillus niger as the fermentation microorganism, followed by controlled extraction and purification processes. It is designed for dairy applications requiring reliable milk coagulation and stable curd development.

This enzyme supports efficient whey separation, helps build characteristic cheese texture, and can contribute to reduced bitterness through controlled proteolytic behavior—making it suitable for industrial-scale production and process standardization.

Mechanism of Action

Chymosin belongs to the class of acidic proteases, also known as aspartic proteases. Its catalytic activity is driven by two aspartic acid residues in the active center of the enzyme—one in an ionized state and the other protonated—enabling specific peptide bond cleavage.

The milk coagulation process occurs in two main stages:

In the first stage, the enzyme selectively hydrolyzes the peptide bond between phenylalanine and methionine at positions 105–106 of the casein molecule, producing para-casein and a water-soluble
glycomacropeptide.
In the second stage, once approximately 85% of the total casein has undergone structural transformation, calcium ions facilitate intermolecular bonding between casein micelles, resulting in the formation of a
firm coagulated curd.

This targeted mode of action enables milk proteins to transition from a stable colloidal system into a structured gel network, supporting predictable curd firmness, improved process efficiency, and stable curd-whey separation.

Aplikasi

In cheese production, Food Grade Chymosin promotes characteristic texture development, supports clean flavor outcomes, and provides favorable conditions for whey separation.

Natural cheese production (hard, semi-hard, and soft varieties)
Processed cheese and restructured dairy products
Dairy protein coagulation and curd-whey separation processes

Usage guidance: Dosage and processing parameters depend on milk composition, target texture, pH, temperature, calcium content, and production requirements. Pilot trials are recommended to optimize coagulation time and curd characteristics.

Key Performance Characteristics

Julat suhu: Effective activity from 15°C to 80°C, with an optimal range of 40–60°C.
julat pH: Effective activity from pH 2.0 to 10.0, with an optimal range of pH 2.0–5.5.
Effect of metal ions on activity: Na⁺ and Fe²⁺ enhance enzymatic activity; Mg²⁺, Cu²⁺, and Ba²⁺ inhibit activity; K⁺ shows no significant effect.

These characteristics allow Food Grade Chymosin to perform reliably across a broad range of dairy processing conditions while maintaining controlled activity within recommended operating windows.

Packaging & Storage

Pembungkusan: Powder form, supplied in 1 kg/beg, sealed food-grade aluminum foil bag. Please note that the product image is for illustration purposes. Actual packaging may differ.

As a biologically active material, this enzyme is sensitive to high temperature, strong acids, and strong alkalis. During transportation and storage, avoid direct sunlight and moisture exposure. Store sealed in a cool, dry environment to maintain enzymatic activity.