+380 (68) 539-94-98+380 (99) 209-49-87

Milk clotting enzyme (chymosin-like aspartic protease)

Milk clotting enzyme (chymosin-like aspartic protease)

  • ₴ 456.55
  • Brands Laisves
  • Availability: Out Of Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

The milk clotting enzyme (aspartic protease similar to chymosin) is a highly purified liquid coagulant of microbial origin. The product is additionally purified by a specially developed chromatography process. The enzyme causes the process of milk coagulation by hydrolytic uncoupling of the 105 - 106 bond, phenylalanine-methionine in kappa-casein. Application area: It is used in the dairy in..

The milk clotting enzyme (aspartic protease similar to chymosin) is a highly purified liquid coagulant of microbial origin. The product is additionally purified by a specially developed chromatography process. The enzyme causes the process of milk coagulation by hydrolytic uncoupling of the 105 - 106 bond, phenylalanine-methionine in kappa-casein.

Application area:

It is used in the dairy industry for the production of cheeses, cottage cheese and curd products.

Benefits:

- Is a product of natural origin, does not contain GMOs.
- Due to the highest degree of purification, there are no all types of side enzymatic activity (for example, amylase, glucose, etc.), does not ferment protein to short peptides that can cause bitterness in cheese. They do not form "flabby", cheesy foci in the clot during coagulation, and therefore helps to reduce the content of casein dust in whey.
- Does not affect the performance of starter cultures.
- It is a heat-sensitive enzyme that ensures the inactivation of the enzyme by normal pasteurization of the serum.
- More sensitive to pH levels than rennet and more active at lower pH levels.
- Equally sensitive to calcium ion concentration.
- Enables the production of cheese that meets the needs of consumer kosher, halal or vegetarian food.
- Unlike the enzyme of animal origin, there is no dependence on raw materials, which indicates a stable commercial interest.