Chymosin / Rennet Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to dairy industry, indispensable preparation in production of using enzyme method to make casein, cheese as well as pudding curd.
1. Chymosin /Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the enzyme preparation. The main source is the weaning calf gastric mucosa.
2. Chymosin /Rennet promotes the coagulation of raw milk and provides conditions for the discharge of whey.
3. Chymosin /Rennet is widely used in the manufacture of cheese and yogurt.
| ANALYSIS | SPECIFICATION | RESULTS |
| Appearance | Light Yellow Powder | Complies |
| Odor | Characteristic | Complies |
| Tasted | Characteristic | Complies |
| Assay | 99% | Complies |
| Sieve Analysis | 100% pass 80 mesh | Complies |
| Loss on Drying | 5% Max. | 1.02% |
| Sulphated Ash | 5% Max. | 1.30% |
| Extract Solvent | Ethanol & Water | Complies |
| Heavy Metal | 5ppm Max | Complies |
| As | 2ppm Max | Complies |
| Residual Solvents | 0.05% Max. | Negative |
| Microbiology | ||
| Total Plate Count | 1000/g Max | Complies |
| Yeast & Mold | 100/g Max | Complies |
| E.Coli | Negative | Complies |
| Salmonella | Negative | Complies |