1. PRODUCT OVERVIEW

Chymosin, also known as rennet, is a highly specific protease enzyme traditionally used in dairy processing to coagulate milk proteins, a critical step in cheese production. Our advanced chymosin is derived from microbial fermentation, ensuring consistent quality, high purity, and suitability for vegetarian-friendly applications. Designed for modern food manufacturing, this enzyme delivers precise milk clotting activity while enhancing yield, texture, and flavor profiles in cheeses, yogurts, and fermented dairy products. Ideal for artisanal and industrial producers alike, it aligns with global food safety and sustainability standards.

‌2. PRODUCT ADVANTAGE

• ‌Superior Clotting Efficiency‌: Achieves rapid and controlled milk coagulation, optimizing curd formation for higher cheese yields.
• ‌Vegetarian & Non-GMO‌: Produced via microbial fermentation—animal-free, allergen-free, and compliant with vegetarian/vegan dietary requirements.
• ‌pH & Temperature Adaptability‌: Performs effectively across a broad pH range (5.0–6.5) and temperatures (30–45°C), adapting to diverse production conditions.
• ‌Consistent Quality‌: Standardized activity ensures batch-to-batch reliability, reducing waste and production variability.
• ‌Sustainable Production‌: Energy-efficient fermentation process minimizes environmental impact compared to animal-derived alternatives.

3.TECHNICAL PARAMETERS

• ‌Activity‌: ≥1,200 IMCU/g (International Milk Clotting Units), measured by IDF/ISO standards.
• ‌Optimal pH‌: 5.5–6.0 (effective range: 5.0–6.5).
• ‌Temperature Range‌: 35–40°C (retains 85% activity at 30°C and 70% at 45°C).
• ‌Specificity‌: Targets κ-casein in milk for precise coagulation; no undesired proteolytic side effects.
• ‌Storage‌: Stable for 18 months at 5–25°C in airtight packaging; avoid humidity.

4. PACKAGE & STORAGE

Package: 25kg/drum.

Storage： Keep sealed in a dry and cool place and avoid direct sunlight.

Shelf life: 12 months in a dry and cool place.