BL Chymosin Enzyme

Using Effects

Using advanced technology of microbial fermentation to purify solid enzyme purification, widely applied in the dairy industry, an essential preparation in the production of casein, cheese and custard curd production using the enzymatic method. IMCU/g is used to measure the activity of solids from 5,000 to 20,000 units. In order to satisfy our customers, we can perform activities at a higher level. Properties of Chymosin

1. Allows the protein to hydrolyze the energy of K-casein, form curds, and accelerate cheese ripening.
2. The peptide key between Phe105-Met106 can be cleaved into his K-casein and milk can be concentrated to make cheese.