Cheese rennet powder Chymosin for food use

Details:

Cheese rennet and rennet tablets for food use

Product Name: Rennet,Chymosin

Appearance: White to off-white powder

Application : Food additives

Function : Making cheese

Factory: Large Output

Purity: 99%

MOQ:1 kg

Shelf life : 2 Years

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

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.

Specifications

Properties: light yellow or white powder or amber liquid 
Product specification: food grade or pharmaceutical grade, 20,000 u/mg

1. Chymosin can be directly used for cheese, feed, medicine, cheese and casein manufacture of condensation and related industries.

chymosin is a kind of solid enzyme which is extracted from the yeast fermentation,it can be directly used for cheese, feed, medicine, cheese and casein manufacture of condensation and related industries.

2. Product specification and quality index

Item	Index	Item	Index
Appearance	Yellow-white powder/yellow granules or flakes	Temperature	30-42 centigrade
Activity u/ml	50000	Best temperature	37-42 centigrade
Smell	Micro-salty smell	Volume weight	less than 7%
pH range	5.0-6.3	40mesh sieve

3.define of enzyme activity

In the condition of 35 centi grade,the amount of raw milk that 1 gram of rennet powder can condense in 40 minutes.

4.Using methods

Usually, 20-40 ml of rennet solution can be added into 100 kg raw milk. The amount of rennet solution is inversely proportional to time , dosage doubled, time halved.

The amount do not affect the discharge of the whey, the experiments show that the dosage of rennet have no effect on the water content and pH of the cheese after 24 hours.But the amount affect the mature of cheese,if the amount be in large, the decomposition of protein would be accelerated.At the same time ,rennnet decomposing protein with bitter peptide, so the large dosage will increases bitterness of the cheese.

The strength of rennin is determined by Arima method, take 5ml, 100g / L of skim milk, incubated at 35 °C for 5 min, adding 0.5ml, lg / L of chymopapain solution,mix them rapidly and accurately measure the time T (s) from adding enzyme liquid to the solidification time,

the amount of enzyme solidify 1ml , 100g / L of skim milk in 40 min,Which is defined as one saxhlet unit.

The strength of rennin = (2400/T) *(5/0.5)*D(Dilution)

5. Package and storage

1kg per aluminium foil bag, 20kg per paper box.

This product is a kind of active substance,which should be put on the cool,dry place,avoiding strong shine,heat,moisture. Enzyme activity can be well kept over 85 percent in six months in 25 degrees.