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Xi'an Sentian Biotechnology Co., Ltd. [Shaanxi,China] Business Type:Agent , Distributor/Wholesaler , Manufacturer , Trade Company Main Markets: Worldwide , Americas , Asia , Europe , North Europe , West Europe , Africa , Caribbean , East Europe , Middle East , Oceania , Other Markets Exporter:91% - 100% Certs:ISO9001, FDA, MSDS Description:chymosin enzyme powder,bio chymosin,bovine chymosin

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High-Purity Chymosin Enzyme Powder for Dairy Applications

Name: Plant Extract
Uploaded: 2024-12-19T02:24:51+08:00
Description: Chymosin is a protease mainly derived from the gastric mucosa of young mammals. Its core function is to break down

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Payment Type:

T/T

Incoterm:

FOB,CIF,CIP

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Transportation:

Ocean,Air,Express

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Product Description

Product Attributes
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Overview

Product Attributes

Model No.: ST-chymosin

Brand: sentian

Supply Ability & Additional Information

Transportation: Ocean,Air,Express

Payment Type: T/T

Incoterm: FOB,CIF,CIP

Packaging & Delivery

Chymosin is a protease mainly derived from the gastric mucosa of young mammals. Its core function is to break down casein (mainly κ -casein) in milk, causing the milk to coagulate into solid clots that are easier to digest and absorb. In the food industry, it is a key enzyme preparation for cheese production, effectively separating whey and curd to form the basic structure of cheese.

The source of chymosin Traditional sources It was originally extracted from the fourth stomach (abomasum) of calves, which is also the most classic source. However, due to the limited number of calves, the output is limited and the cost is relatively high. Modern alternative sources Microbial fermentation: By using genetic engineering technology to modify microorganisms (such as yeast, mold, and bacteria) to express chymosin, it has a high yield and low cost, and is currently the mainstream method in industrial production. Plant sources: Extracts from certain plants (such as figs and papayas) also contain enzymes with similar coagulant activity, but their efficiency is lower and they are less used.

Cheese Production

The core enzyme in cheese production governs the coagulation rate and texture, significantly influencing the palate experience (such as soft or hard varieties) and flavor profile. Variations in the source of rennet can lead to subtle distinctions in cheese quality. Other Dairy Products Utilized in the processing of yogurt, ice cream, and other dairy delights, these enzymes assist in enhancing texture and stability. Biotechnology Serving as a model for proteases, this field is pivotal for investigating enzyme specificity, catalytic mechanisms, and related phenomena.

Product Categories : Raw Health Products > Plant Extract

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