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Chymosin

Product Name Chymosin  
CAS No. 9001-98-3  


Product Overview:  


Chymosin (CAS No. 9001-98-3) is a food enzyme preparation produced through fermentation and refined extraction using the Kluyveromyces lactis strain. This product is primarily used in cheese processing to coagulate milk.  

 

Mechanism of Action:  


Chymosin coagulates milk in two stages:  

1. The enzyme specifically hydrolyzes the peptide bond between Phe105 and Met106 in the κ-casein polypeptide chain, forming stable para-κ-casein.  

2. Para-κ-casein, along with α-casein and β-casein, precipitates in the presence of Ca²⁺ to form curd.  

 

Product Properties:  


• Appearance•  Light yellow to light brown liquid.  
• Standard Enzyme Activity•  600 IMCU/mL.  


Transportation, Packaging, and Storage:  


• Transportation•  Air or refrigerated sea transport.  
• Storage•  Store refrigerated at 2°C~8°C, protected from light.  
• Shelf Life•  1 year under refrigeration.  
• Packaging•  25 kg/drum.  


Usage:  


Add 75-85 mL of chymosin to 1000 L of milk, mix thoroughly, and let it stand at 32°C for 25-30 minutes to achieve milk coagulation and meet curd formation requirements.

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