Chymosin Powder

Chymosin Powder

 

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 powder	Total plate count	≤1,000 CFU/g
Clotting activity	≥2,200IMCU/g, 30,000IMCU/g	Coliform bacteria	<30 CFU/g
Odor & Taste	Slight odor of fermentation	Mold & Yeast count	≤10CFU/g
Lead (Pb)	≤3 ppm	Staphylococcus aureus	Negative in 1g
Arsenic (As)	≤1 ppm	Salmonella spp.	Negative in 25g
Mercury (Hg)	≤0.5 ppm	Listeria monocytogenes	Negative in 25g
Cadmium (Cd)	≤0.5 ppm	E. coli	Negative in 25g

 

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: Chymosin from Kluyveromyces lactis, sodium chloride.

 

Dosage: 45 to 50IMCU is recommended for every liter of milk. The product should be dissolved in pasteurized, chilled and chlorine-free water. Mix with the milk, stirring for 5 minutes.

 

Packaging: 500g/bottle, 20KG/carton; or 20KG/drum.

 

Shelf life and storage: 2 years when stored in a cool, dry place, away from sunlight.

The product used after the above date has not harmful effects but only a potential decreased activity.