Cheese Making Milk Clotting Enzyme 600imcu Microbial Rennet

• CAS No.: 9001-98-3
• Formula: C10h21no5
• EINECS: 232-645-0
• Composition: Sodium Chloride, Chymosin
• Type: Microbial Rennet
• Effect: Cheese Making
• Model NO.: 600IMCU/mg, 2200IMCU/mg
• Resource: Kluyveromyces Lactis Ferment
• Granular Type: 600imcu/Mg, 1000imcu/Mg,2200imcu/Mg,3750imcu/Mg
• Liquid Type: 600imcu/Mg, 1000imcu/Mg,2200imcu/Mg,3750imcu/Mg
• Application: Milk Clotting Enzyme for Cheese Making
• Foods: Cheese
• Transport Package: 1kg Bag or 20kg Tank
• Specification: 600IMCU/mg, 1000IMCU/mg, 2200IMCU/mg, 3750IMCU/mg
• Trademark: YOTABIO
• Origin: China
• HS Code: 3507909090
• Production Capacity: 600 Tons

Product Description

Microbial Rennet Product Information

Welcome to our world of fine cheese craftsmanship! We are delighted to introduce you to chymosin, a remarkable enzyme widely recognized for its essential role in cheese production. With its unique properties and rich history, chymosin has become an indispensable ingredient for cheese makers worldwide.

Description

Chymosin, also known as rennin, is an enzyme that is used in the production of cheese. It is typically derived from the stomachs of young mammals, such as cows or goats, and is used to coagulate the milk during the cheesemaking process. Chymosin acts on a protein in milk called casein, causing it to clump together and form curds. The curds are then separated from the whey and used to make cheese. Chymosin is also used in some other food products, such as rennet-curdled cheeses and some types of milk.

Chymosin is typically produced from the stomachs of newborn cows, but can also be produced through microorganisms fermentation technology. Yotabio Chymosin (CAS No.9001-98-3) 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. Chymosin is responsible for coagulating the milk protein casein, which causes the liquid milk to solidify and separate into curds and whey. 

Composition
Water, Glycerin, Sodium chloride, Chymosin

Chymosin Specifications

Activity	>600IMCU/mg	Lead (Pb)	Max 1 mg/kg	Total count	< 100 cfu/g
Form	Granulate/Liquid	Arsenic (As)	< 1 mg/kg	Salmonella	Absent in 25 g
Available Activity	1000IMCU,2000IMCU ..	Mercury (Hg)	Max 1mg/kg	E. coli	Absent in 25 g
Solubility	Water soluble	pH(2% solution)	3.0 - 3.6	Allergens	None

GMO information
The product isn't "derived" or "obtained" by GMOs in accordance with Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed. ** Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC. 

Storage conditions: Store unopened under 25°C in dry conditions, away from direct sunlight.

Expiry date: 2 years under storage conditions.The shelf life is limited to 3 months after opening, provided the product is maintained according to the recommended storage conditions.

Enzymatic composition: 100% Chymosin

Packaging: Chymosin is available in bottles of 1 Kg tanks of 5, 10, 25 Kg

Applications

Chymosin, also known as rennin, is an enzyme commonly used in cheese making, can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.. It plays a crucial role in coagulating milk to form curds, which is an essential step in cheese production. Here are some key applications of chymosin in cheese making:

1. Coagulation: Chymosin helps coagulate milk by breaking down the milk protein called casein. It specifically targets a casein component called kappa-casein, which holds the milk proteins together in a dispersed state. When chymosin is added to milk, it cleaves kappa-casein, causing the proteins to aggregate and form a curd.

2. Curd Formation: The curd formation process is initiated by chymosin. The coagulated milk forms a gel-like substance known as curds, which contains trapped fat and other components. These curds are essential for further processing into cheese.

3. Whey Separation: After curd formation, chymosin facilitates whey separation. Whey is the liquid remaining after the curds have formed. It contains whey protein, lactose, minerals, and other soluble components. Chymosin helps to create a firm curd structure, promoting efficient whey drainage.

4. Flavor and Texture Development: Chymosin also influences the flavor and texture development of cheese. The time and temperature at which chymosin is used can affect the final product. It contributes to the desired taste, aroma, and texture characteristics of various types of cheese.

 

CHY600 - 100% pure chymosin, produced from  (Kluyveromyces) lactis, ensures superior milk coagulation and cheese yield, ensures constant taste and flavour developement during the cheese ripenning and the lower influent of seasonality on milk composition changes.


This coagulant is particularly suited to mozzarela, chedar type cheese and gives ability to produce the cheese loved by consumers. The texture of cheese will not change, it will be easy to cut, grated, shredded and after some time from production.

Dissolve the required amount of rennet powder in approximately 20 times its volume i.e. if you require 10g of powder, dissolve it in 200 mls of water. The water must be potable and chlorine free. (Chlorine reduces the activity of the rennet). The dissolved powder must be used immediatel

 

 

KEY BENEFITS OF CHYMOSIN CHY600:

• Clean cheese flavour;
• Suitable for various types for cheese;
• 100 % chymosin (compared with an animal rennet);
• Economical;
• Stable price (compared with an animal rennet);
• No animal disease risk;
• Constant quality;
• Kosher certifikate;
• Halal certifikate;
• Increased production output compared with an animal rennet.

 

 

 

Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province. 
 
Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
 
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
 
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients. 
 
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
 
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.