1.Competitive price
2.Fast Delivery Within 2 days
3.SGS , BV, GMP,ISO approve
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$300.00 - $400.00 / Kilogram
Product name: Chymosin
CAS NO: 9001-98-3
Enzyme activity:20000u/g
Colour :various from white to brown
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.
| Item | Specification | Result |
| Assay | 99% | Conforms |
| Organoleptic | ||
| Appearance | White Powder | Conforms |
| Odor | characteristic | Conforms |
| Physical Charactristics | ||
| Partical size | 100% Pass 80 Mesh | Conforms |
| Loss on Drying | ≤5.0% | Conforms |
| Heavy Metals | ||
| Total Heavy Metals | ≤10ppm | Conforms |
| Arsenic | ≤2ppm | Conforms |
| Hg | ≤2ppm | Conforms |
| Pesticides | ≤2ppm | Complied |
| Microbiological Tests | ||
| Total Plate Count | ≤1000cfu/g | Conforms |
| Total Yeast & Mold | ≤100cfu/g | Conforms |
| Yeast&Mold | ≤100cfu/g | Conforms |
| Salmonella | Negative | Negative |
| E.Coli. | Negative | Negative |
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- 9g 10000 units proenzyme 1 ton fresh milk, curd temperature is 35 , solidify in 30- 40 minutes, the proper add measure is basis on specific process.
