|Product Name||Promote Cheese Yogurt Coagulation High Purity Rennet Chymosin Enzyme Chymosin|
|Color||White to Light Yellow|
|Application Fields||Food Additive|
Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to dairy industry, indispensable preparation in 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 1) It allows the proteins hydrolysis energy on K- casein, curd milk formed, promoted cheese ripening. 2) It can cut peptide keys among Phe105-Met106 in K- casein, thus condense the milk to produce cheese.