Milk Clotting Activity: 1,800IMCU/g, 2,200IMCU/g, up to 30,000IMCU/g
Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)
Appearance | Light yellow powder | Total plate count | ≤1,000 CFU/g |
Odor & Taste | Slight odor of fermentation | Coliform bacteria | <30 CFU/g |
Lead (Pb) | ≤3 ppm | Mold & Yeast count | ≤10CFU/g |
Arsenic (As) | ≤1 ppm | Staphylococcus aureus | Negative in 1g |
Mercury (Hg) | ≤0.5 ppm | Salmonella spp. | Negative in 25g |
Cadmium (Cd) | ≤0.5 ppm | Listeria monocytogenes | Negative in 25g |
E. coli | Negative in 25g |
Characteristics:Chymosin is a little bit salty, good stability, sodium benzoate free, reliable coagulation, and suitable for the production of various types of cheese with high yields and cheese quality.
Composition: Chymosin from Kluyveromyces lactis, sodium chloride.
Dosage:45IMCU to 50IMCU is recommended for every liter of milk. The product should be dissolved in pasteurized, chilled and chlorine-free water.Mix with the milk, stirring for 5 minutes.
Packaging: 25KG/drum.
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.
The product tolerates room temperature during transport.
