Chymosin
Enzymes · CAS 9001-98-3
CAS No.
9001-98-3
Form
white/ light yellow
Description
Chymosin (CAS No. 9001-98-3) is a specific proteolytic enzyme. Its core function is to break down κ-casein in milk, causing it to coagulate quickly to form curds. It is a key raw material in the dairy industry such as cheese making. Applications: 1.Core uses: Supporting the dairy industry (accounting for over 90%) This is its most important application scenario, with the core role of coagulating milk casein to provide a foundation for dairy production. 2.Secondary and potential uses Food protein modification: Used in small amounts in the processing of soy products and meat as a protein modifier to optimize the taste and structure of products.
Specifications
| PROTOCOL | SPECIFICATIONS | RESULTS | METHOD |
|---|---|---|---|
| FORMULA:Sodium Chloride,Chymosin | |||
| PHYSICAL &CHEMICAL ANALYSIS | |||
| Description Taste Loss on drying | Off white-Brown grey powder Slightly salty taste ≤ 7.00 % | Off-white powder Slightly salty taste 6.22 % | Visual Organoleptict USP<731> |
| ACTIVITY | |||
| International Milk Clotting Unit | ≥ 30,000 IMCU/g | 15,934.00 IMCU/g | |
| MICROBIOLOGICAL | |||
| Total aerobic microbial count Total yeasts and molds E Coli (in 25g) Salmonella (in 25g) Coliform | ≤ 5000 CFU/g ≤ 50 CFU/g Absent Absent ≤ 30 CFU/g | 110 <10 Complies Complies <10 | USP<2021> USP<2021> USP<2022> USP<2022> FDA BAM Ch.4 |
| HEAVY METALS | |||
| Lead Mercury Cadmium Arsenic | ≤ 3 ppm ≤ 0.1 ppm ≤ 1 ppm ≤ 1 ppm | ND ND ND ND | USP<2232> USP<2232> USP<2232> USP<2232> |
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