Vegetarian microbial cheese rennet enzyme/chymosin enzyme rennet

1)Sense organ demand:
a.colour: various from white to brown
b.organization form:non-crystal powder, allow a small amount of granules
c.smelling: it should have a smell of itself owning and odourless.
d. impurity: no impurities are visible to the naked eye.
2)Physiochemical index:
a.activity(IMCU/g): 5000-15000
b.dry lost weight(g/100g): 8 max.
c. passing 40 mesh fineness: 90% min.

3)Heavy metal:Complying with GB25594-2010
4)microorganism index:Complying with GB25594-2010

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 well as 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. 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 7.5~9g10000 units proenzyme 1 ton fresh milk, curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.