Milk Clotting Activity: 600IMCU/ml, 1000IMCU/ml
Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)
Appearance | Light yellow to light brown liquid | Total plate count | ≤1,000 CFU/ml |
Odor & Taste | Slight odor of fermentation | Coliform bacteria | <30 CFU/ml |
Specific gravity | 1.08-1.12g/cm3 | Mold & Yeast count | ≤10CFU/ml |
Lead (Pb) | ≤3 ppm | Staphylococcus aureus | Negative in 1ml |
Arsenic (As) | ≤1 ppm | Salmonella spp. | Negative in 25ml |
Mercury (Hg) | ≤0.5 ppm | Listeria monocytogenes | Negative in 25ml |
Cadmium (Cd) | ≤0.5 ppm | E. coli | Negative in 25ml |
pH | 5.0 – 6.0 | Total plate count | ≤1,000 CFU/ml |
Characteristics: Chymosin is a little bit salty, good stability, sodium benzoate free, reliable coagulation, and suitable to produce various types of cheese with high yields and cheese quality.
Composition: water, glycerin, Chymosin from Kluyveromyces lactis, sodium chloride, trehalose.
Dosage: 45 to 50 ml is recommended for every 1,000 liters of milk. The product should be dissolved in pasteurized, chilled and chlorine-free water.
Mix with the milk, stirring for 5 minutes.
Packaging: 25KG/barrel.
Shelf life and storage: 1 year when stored in a cool, dry place between 4-8°C, away from sunlight.
The product used after the above date has not harmful effects but only a potential decreased activity.
Store the original sealed containers at 4-8°C, after the arrival in your factory.
