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).
Activity650 IMCU/ml
ApplicationAny type of cheese
Compliance FDA
CompositionWater, Sodium chloride, Chymosin
Composition100% chymosin
Storage - Shelf Life24 months at 4°C
Recommended dose20-50 IMCU/L
Product appearanceLiquid
SourceFermentation
Coagulant typeFermented Produced Chymosin
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