Chymosin (CAS No.9001-98-3, EC No. 3.4.23.4) is derived from the Kluyveromyces lactis strain.
It’s a food grade enzyme which produced from submerged fermentation. This product is mainly
used in cheese processing, which can make milk clotting.
Action Principle
The clotting of milk by chymosin can be divided into two stages. First, the enzyme specific hydrolysis 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 form clotting with the action of Ca+2.
Product Feature
Appearance: Light yellow-light brown liquid; Powder
Enzyme activity: 600 IMCU/mL; 20000 IMCU/g
Enzyme avtivity 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), compare with the standard enzyme powder with known clotting activity.
Product standard: GB1886.174<< enzymes for food industry >>
Packaging and Storage
Storage: Cold storage, storage temperature is 2℃~ 8℃.
Shelf life: 1 year in cold storage
Packaging: 25L/ drum
Application
Add 75mL Chymosin 600 IMCU/mL in 1000L milk, stir fully, waiting for 25-30 minutes at 32 ℃, then the milk will coagulate to meet the requirement of clotting.
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