Promote Cheese Yogurt Coagulation High Purity Rennet Chymosin Enzyme Chymosin
| Main Ingredient | Chymosin |
| CAS No | N/A |
| Molecular Formula | N/A |
| Formula Weight | N/A |
| Density | N/A |
| Color | White to Light Yellow |
| Specification | 5000u/g-20000u/g |
| Application Fields | Food Additive |
Using Effects
Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it is widely applied to the dairy industry. It is an indispensable preparation in the production of using enzyme method to make casein, cheese, as well as pudding curd. The IMCU/g is used to detect the solid activity which can be up to 5000-20000 units. To satisfy the customer, we can make higher activity.
The properties of Chymosin:
- It allows the proteins hydrolysis energy on K-casein, curd milk formed, promoted cheese ripening.
- It can cut peptide keys among Phe105-Met106 in K-casein, thus condensing the milk to produce cheese.
