Premium Microbial Rennet Powder CAS-9u4-U8-4 for Artisan Cheese Making

• Customization: Available
• CAS No.: 9u4-U8-4
• Formula: /
• Model NO.: ST-Microbial Rennet
• EINECS: 232-926-8
• Packaging Material: Laminated Material
• Storage Method: Normal
• Shelf Life: 2 Years Proper Stored
• Nutrient Composition: /
• Resource: /
• Other Names: Chymosin
• Modelnumber: St-Rennet Powder
• Selling Units: Single Item
• Address: China
• Single Gross Weight: 1.500kg
• Ingredients: Microbial Rennet
• Product Name: Microbial Rennet
• Content: Microbial Rennet
• Einecs No.: 232-926-8
• Manufacturer: Sentian
• Casino.: 9u4-U8-4
• Storage Type: Cool Dry Place
• Single Package Size: 23X12X13cm
• Transport Package: Aluminium Bag Outside and Double Plastic Bag Insid
• Specification: 8000-20, 000IMCU
• Trademark: SENTIAN
• Origin: China
• Production Capacity: 50000

Product Description

Product Description

 

Product name	Microbial Rennet
From	Powder
Enzyme activity	8,000-20,000 IMCU
Appearance	Brown powder
Package	Bottle,Drum,Vacuum Packed,Foil bag
Place of Origin	Xi'an, China

Application & Funtion

 

1. Rennet casein is a white or light yellow powder with a milky aroma that lasts for a long time. It is insoluble in water and has hydration properties, making it easy to absorb odors.
2. Melting property: The melting and stretching properties of rennet casein are based on the interactions between casein molecules. The intermolecular interactions between casein molecules weaken, and their melting ability increases. For example, when Na, CH, O chelate Ca2 *, some CCPs dissolve, thereby reducing the interaction between casein and increasing melting performance.
3. Stretchability: The stretchability (stretchability) of rennet casein is the ability of casein molecules to interact with each other to reduce pressure and become flexible while maintaining connectivity when pressure is applied to rennet casein. Only by applying high shear force to rennet casein can stretchability be achieved. The stronger the interaction between casein molecules, the higher the concentration of soluble Ca2+and PO ions, and the better the stretchability of rennet casein.
4. Hydration: The hydration of casein by rennet is the process of breaking the calcium bridge between casein using salt for emulsification. The degree of hydration of rennet casein depends on the type and concentration of the emulsifying salt used, as well as the degree of damage to the calcium bridge caused by the emulsifying salt.
5. Gel:The formation of rennet casein gel can be divided into three stages. Protein molecules form colloidal particles and then form flocs, which aggregate to form a three-dimensional structure
Applicatio for Food : Cheese and related products, pet food, etc;
Application for Industrial: Industrial synthetic casein plastics, such as casein buttons, piano keys, high-end seals, etc.
 

 

COA

Items	Requirements	Results
Physical & Chemical
Appearance	White powder	Conform
Odor	Characteristic	Characteristic
Particle Size	98% pass 80mesh	Complies
Loss on Drying	≤5.0%	3.65%
Ash	≤5.0%	1.96%
Solvent Residue	Meet USP standard	Complies
Pesticide Residue	Meet USP standard	Complies
Heavy Metal
Lead (Pb)	≤2.0ppm	Conform
(As)	≤1.0ppm	Conform
(Cd)	≤1.0ppm	Conform
(Hg)	≤0.1ppm	Conform
Microorganism
Total Plate Count	≤1000cfu/g	Conform
Yeasts and Molds	≤100cfu/g	Conform
Saimonella	Negative/25g	Conform
E.coli	Negative	Conform
Assay	98%	98.5%

 

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