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Chymosin Liquid
Our Chymosin (Fermentation Produced Chymosin) is a milk clotting enzyme produced by fermentation of Kluyveromyces lactis strain. It is used to replace the pure chymosin coming from a milk sucking calf in its first days of life for coagulating milk proteins during cheese-making. Its performance and properties are identical to calf Chymosin.
Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)
|
Appearance |
Light yellow to light brown liquid |
pH |
5.4 – 5.8 |
|
Clotting activity |
≥1000IMCU/ml |
Total plate count |
≤1,000 CFU/ml |
|
Odor & Taste |
Slight odor of fermentation |
Coliform bacteria |
<30 CFU/ml |
|
Specific gravity |
1.08-1.12g/cm3 |
Mold & Yeast count |
≤10CFU/ml |
|
Lead (Pb) |
≤3 ppm |
Staphylococcus aureus |
Negative in 1ml |
|
Arsenic (As) |
≤1 ppm |
Salmonella spp. |
Negative in 25ml |
|
Mercury (Hg) |
≤0.5 ppm |
Listeria monocytogenes |
Negative in 25ml |
|
Cadmium (Cd) |
≤0.5 ppm |
E. coli |
Negative in 25ml |
Characteristics:
Chymosin is a little bit salty, good stability, sodium benzoate free, reliable coagulation, and suitable for the production of various types of cheese with high yields and cheese quality.
Composition:
Water, Chymosin from Kluyveromyces lactis, sodium chloride, trehalose
Packaging:
25L/barrel.
Shelf life and storage:
1 year when stored in a cool, dry place between 4-8°C, away from sunlight.
The product used after the above date has not harmful effects but only a potential decreased activity. Store the original sealed containers at 4-8°C, after the arrival in your factory.
The product tolerates room temperature during transport.
