Rennet Enzyme for Cheese and Yogurt

Chymosin is also generally called rennin because it is easily confused with renin. The International Committee of Enzymology recommends the use of this name, namely chymosin, also known as rennet, Chymogen, Lab (German), and remnase. It is a protease.As one of Food Grade Enzymes, Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of enzyme preparations. The main source is the gastric mucosa of unweaned calves.The Specification of Rennet: Name: Chymosin CAS: 9042-08-4 Specification: 5000-30000u/g Other Name: Rennin, Rennet Shelf Life: 24 Months Grade: Food Grade Certificate: COA MSDS Sample: 10-20g   Rennet - Functions and Types 1. Function: Promote the coagulation of raw milk and provide conditions for the discharge of whey.   2. Type Rennet is available in three forms: liquid, powder and tablets. Traditionally, chymosin is extracted from the abomasum of the fourth stomach of calves. Rece…

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