Suppliers Price Powder Rennet For Cheese
| Product Name | Suppliers Price Powder Rennet For Cheese |
| Main Ingredient | Rennet |
| Function | Food Additive |
| CAS No | 9001-98-3 |
| Molecular Formula | C7H6O4 |
| Formula Weight | 154.120 |
| Density | 1.5±0.1 g/cm3 |
| Color | Off-White |
| Specification | 20000U/G |
| Application Fields | Food and Beverage |
Using Effects
What is Rennin/Chymosin Enzyme? Using high technology of microorganism fermentation, refining the purification of solid enzymes agents, it is widely applied to the dairy industry, an indispensable preparation in the production of using enzyme method to make casein, cheese as well as pudding curd.
Functional Properties Of Rennin/Chymosin Enzyme
- Cheese Rennet Chymosin promotes the coagulation of raw milk and provides conditions for the discharge of whey.
- Cheese Rennet Chymosin is widely used in the manufacture of cheese and yogurt.
Application Of Rennin/Chymosin Enzyme
Add proportion depends on products, usually, add 4.5-6g 10000 units proenzyme each 1-ton fresh milk; curd temperature is 35; solidify in 30-40 minutes. The proper add measure is the basis on the specific process. In the process of producing casein, usually, add 7.5-9g 10000 units proenzyme 1-ton fresh milk; curd temperature is 35; solidify in 30-40 minutes. The proper add measure is the basis on the specific process.
