Promote Cheese Yogurt Coagulation High Purity Rennet Chymosin Enzyme Chymosin 
Catalog Number IE-7834
Color White to Light Yellow
Declared Activity 5000 U/g-20000 U/g
| Introduction | Through advanced microorganism fermentation technology and refined purification of solid enzyme agents, this enzyme is widely used in the dairy industry. It is an essential component in the enzymatic production of casein, cheese, and pudding curd. The solid enzyme activity, measured in IMCU/g, can range from 5,000 to 20,000 units. Higher activity levels can also be produced to meet customer requirements. |
| Application | Food Additive |
| Main Components | Chymosin |
| Declared Activity | 5000 U/g-20000 U/g |
| Color | White to Light Yellow |
| Properties |
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. |
| Weight | 1.0 kg |
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