Factory supply chymosin enzyme rennet rennet for cheese rennet
Food additive vegetable rennet microbial rennet cheese rennet
| Product Number | chymosin |
| Appearance | White Powder |
| Specification | 5000-15000U/g |
| CAS No | 9001-98-3 |
| Sample | Availiable |
| Test Method | HPLC UV |
| MOQ | 1KG |
| Storage | Cool Dry Place |
Chymosin rennet 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 wellas pudding curd.
The IMCU/g is used to detect the solid activity which can be up to 5000-15000 units. To satisfy the customer we can make higher activity.
1. Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the enzyme preparation. The main source is the weaning calf gastric mucosa.
2. Rennet promotes the coagulation of raw milk and provides conditions for the discharge of whey.
3. Rennet is widely used in the manufacture of cheese and yogurt.
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.
Usage and Add measure
Add proportion depends on your 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 basis on 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 basis on specific process.
|
Item |
Specification |
Method |
|
Description |
White powder |
Complies |
|
Identification |
IR |
Complies |
|
|
HPLC |
Complies |
|
Heavy metal |
≤10ppm |
5ppm |
|
Pb |
≤3ppm |
1.5ppm |
|
Hg |
≤0.1ppm |
0.05ppm |
|
Cd |
≤1ppm |
0.2ppm |
|
Loss on drying |
≤0.5% |
0.12 |
|
Residue on lgnition |
≤0.1% |
0.03 |
|
Single impurity |
≤0.5% |
0.12 |
|
Total impurity |
≤1.0% |
0.29 |
|
Total bacteria |
≤1000cfu/g |
<1000 |
|
Yeast and Mould |
≤100 cfu/g |
<000 |
|
E.coli/25g |
Absent |
Absent |
|
Salmonella/25g |
Absent |
Absent |
|
Assay |
≥99.0% |
99.4% |
|
Conclusion |
Conforms with USP/EP standards |
|
Usage and Add measure:
Add proportion depends on your 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 basis on 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 basis on specific process.
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