| Customization: | Available |
|---|---|
| CAS No.: | 108347-85-9 |
| Formula: | C11h17n2o8p |
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| product name | chymosin/rennet |
| Specification | 5000 imcu/g |
| grade | food Grade |
| Package | 1KG/Bag,5kg/bag,25kg/drum |
| Appearance | brown powder |
| MOQ | 1KG |
Rennet / chymosin is an aspartic protease first discovered in the stomach of unweaned calves. It can specifically cut the peptide bond between Phe105-Met106 of κ-casein in milk, destroying casein micelles and causing milk to coagulate. The milk-coagulating and protein-hydrolyzing abilities of rennet make it a key enzyme in forming texture and special flavor in cheese production, and it is widely used in the production of cheese and yogurt.
| Items | Standards | Results |
| Physical Analysis | ||
| Appearance | brown powder | Complies |
| Specification(Enzyme activity) | 5000 imcu/g | Complies |
| Mesh Size | 100 % pass 80 mesh | Complies |
| Ash | ≤ 5.0% | 2.85% |
| Loss on Drying | ≤ 5.0% | 2.85% |
| Chemical Analysis | ||
| Heavy Metal | ≤ 10.0 mg/kg | Complies |
| Pb | ≤ 2.0 mg/kg | Complies |
| As | ≤ 1.0 mg/kg | Complies |
| Hg | ≤ 0.1 mg/kg | Complies |
| Microbiological Analysis | ||
| Total Plate Count | ≤ 1000cfu/g | Complies |
| Yeast&Mold | ≤ 100cfu/g | Complies |
| E.coil | Negative | Negative |
| Salmonella | Negative | Negative |
| Conclusion: in conformity with the enterprise standard | ||
Addition amount
Usually, 20-40 ml of rennet solution is added to 100 kg of raw milk. The coagulation time is inversely proportional to the amount of rennet. If the amount is doubled, the coagulation time is halved.
The discharge of whey is not affected by the amount of rennet. Experiments show that the amount of rennet has nothing to do with the water content and pH quality of the cheese after 24 hours. However, the dosage affects the ripening of cheese. If the dosage is large, the decomposition of protein during the ripening period will be accelerated; at the same time, because chymosin decomposes protein to produce bitter peptides, a large dosage will also increase the bitterness of cheese.
The Arima method is used to determine the curd strength. Take 5ml, 100g/L skim milk, keep it at 35ºC for 5 minutes, add 0.5ml, lg/L papaya chymosin solution, mix it quickly and evenly, and accurately measure the time T(s) from adding enzyme solution to coagulation. The amount of enzyme that coagulates 1ml, 100g/L skim milk in 40 minutes is defined as one Soxhlet unit. Curd strength = (2400/T) (5/0.5) D(dilution multiple)
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