Product Description

Chymosin (CAS No.9001-98-3) is produced by submerged fermentation from the stain Kluyveromyces lactis. As an enzyme for food, it is applied in cheese processing for clotting.

Action Principle

Milk clotting by chymosin includes two stages. First, the enzyme specifically hydrolyzes 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 clot with the action of Ca+2.

Product Feature

Appearance: Light yellow-light brown liquid/white to off-white powder;

Standard enzyme activity: 600 IMCU/mL/20000 IMCU/g;

Enzyme activity definition (ISO 11815/ IDF157):

Under the same chemical and physical conditions, the time required for the chymosin sample to produce visible clots in the standard milk which contain 0.5g/L calcium chloride (pH≈6.5), compares with that for the standard enzyme powder with known clotting activity.

Product standard:

GB1886.174-2016<>

Transportation, Packaging and Storage

Transportation: By air or By sea in refrigerated containers.

Storage: Cold storage(2℃~ 8℃), avoid exposure to light.

Shelf life: 1 year with cold storage

Package: 25kg /drum

Application

Add 75-85mL Chymosin 600IMCU/g liquid product in 1000L milk and stir thoroughly. At 32 ℃ after 25-30 minutes, the milk will coagulate to meet the requirement of clotting.