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Milk-coagulating in Cheese making
Enzyme: Chymosin B Enzyme Preparation
Synonyms: Rennin, fermentation-produced chymosin (FPC), aspartic endopeptidase
Appearance: White to creamy powder
Souring Origin: Calf. 
Production organism: Kluyveromyces lactis
Application: Cheese production

Description:
Sinzym®CHY800 is 100% pure Chymosin (also known as rennin), the principal milk-coagulating enzyme present in rennet use in making cheese and other dairy products, which is produced by fermentation with a selected strain of the dairy yeast Kluyveromyces lactis. The product is a new generation of fermentation-produced chymosin (FPC) and its performance and properties are identical to calf chymosin. Sinzym®CHY800 offers better coagulation with reduced proteolytic activity compared to other coagulants, benefiting cheese production and quality around the globe. It also offered great benefits against other competing commercial chymosin/rennet and microbial coagulants.
 
Chymosin Application
Normally 20- 60 ppm based on total fresh mill weight at 30°C for 30-40 min and it could be optimized in the different production process (within a different temperature, pH and processing time).

Application range:
Effective pH range: pH 5.0 to 6.3; Effective temperature range: 28 to 45℃.

Packing:
25 KG per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.