High quality Chymos...

High quality Chymosin?9001-98-3 manufacturer with new batch stock

High quality Chymosin?9001-98-3 manufacturer with new batch stock

Min.Order / FOB Price:Get Latest Price

100 Kilogram

Negotiable

  • Min.Order :100 Kilogram
  • Purity: 99
  • Payment Terms : T/T

Keywords

9001-98-3 new batch stock high quality Chymosin? Chymosin? manufacturer

Quick Details

  • Appearance:White Powder
  • Application:food additive
  • PackAge:25kg/carton
  • ProductionCapacity:500|Metric Ton|Year
  • Storage:Stored in a cool and dry well-closed container. Keep away from moisture and strong light/heat
  • Transportation:by air

Superiority:

High quality Chymosin 9001-98-3 manufacturer with new batch stock

 

1. Competitive offers with standard high quality or customize

2. Available customizing blending of above 2 single products 

3. Prompt delivery within 2-3 weeks(1 weeks is available for ready stock)

4. Well-trained and professional technologist and sales with rich experience in the field for 5-10 years

5. Respond to inquires within 1 hour and 24hours' online service 

6. Free sample and correct shipping documents dispatched according to regulations of different countries

7. Advise price trend accurately and help clients to make order decision

8. Weekly update offers provided to every potential client

Details:

High quality Chymosin 9001-98-3 manufacturer with new batch stock

 

Product name: Chymosin

CAS NO: 9001-98-3

Enzyme activity:20000u/g

Colour :white Powder

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 activit

 

Application:

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.

 

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