Coagulant Chymax® M 600 KFP NB 20L
I200PRE100
CHY-MAX® M 600 KFP NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
Activity | 650 IMCU/ml |
---|---|
Application | Any type of cheese |
Compliance | FDA |
Composition | Water, Sodium chloride, Chymosin |
Composition | 100% chymosin |
Storage - Shelf Life | 24 months at 4°C |
Recommended dose | 20-50 IMCU/L |
Product appearance | Liquid |
Source | Fermentation |
Coagulant type | Fermented Produced Chymosin |