Chymosin
Brief Introduction:
Chymosin(CAS No.: 9001-98-3) is derived from the Kluyveromyces lactis strain.
It is 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 Ca2+.
Specifications of our Chymosin 20,000 IMCU/g:
| Test Items | Specifications | Test Methods |
| Appearance | White to off-white powder | Visual |
| Taste | Slightly salty taste | Organoleptic |
| Loss on Drying | Not more than 7.00% | USP<731> |
| International Milk Clotting Unit | Not less than 20,000 IMCU/g | / |
| Total Plate Count | Not more than 5000 CFU/g | USP<2021> |
| Yeasts & Moulds | Not more than 50 CFU/g | USP<2021> |
| Escherichia coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
| Coliforms | Not more than 30 CFU/g | FDA BAM Ch.4 |
| Lead(Pb) | Not more than 3 ppm | USP<2232> |
| Mercury(Hg) | Not more than 0.1 ppm | USP<2232> |
| Cadmium(Cd) | Not more than 1 ppm | USP<2232> |
| Arsenic(As) | Not more than 1 ppm | USP<2232> |
Application:
Adding 2.25g ~ 2.5g Chymosin in 1000L milk, stir fully, waiting for 25-30 Minutes at 32℃, then the milk will coagulate to meet the requirement of clotting.
Packaging:
25kg/drum or according to the specific requirements from customers.
Storage Conditions:
Stored in cool place(2℃ ~ 8℃), protected from light, and kept drums closed when not in use.
Shelf Life:
Shelf life under prescribed storage conditions and air-tight packaging will be 12 months.
