Chymosin

 

Asiazyme CM 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. 

 

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 Ca+2. 

 

Add 75-85mL Chymosin in 1000L milk, stir fully, waiting for 25-30 minutes at 32 ℃, then the milk will coagulate to meet the requirement of clotting.

 

25 kg/drum

 

Cold storage(2℃~ 8℃), avoid exposure to light.

 

1 year with cold storage.

 

We are happy to assist our customers with the use of our products for applications development.