CHY-MAX® M milk-clotting enzyme

CHY-MAX®M is a standardized milk-clotting enzyme derived from the enzymatically produced chymosin fermented by Aspergillus niger var. Awamori. Composition - 100% chymosin. The activity of the dry enzyme is 2500 UMCU / g, the activity of the liquid enzyme is 1000 UMCU / ml. It has a pronounced cleavage effect on kappa-casein, which leads to good clot formation. Total proteolytic activity has a significant effect on the formation of flavor and texture in cheese. Inactivated up to 98% upon pasteurization of serum at 72 ° C for 15 s. CHY-MAX® M Liquid / 20 l Liter CHY-MAX® M 2500 Powder NB / 500 g kg Recommended dosages: 1500 - 3000 UMCU per 100 l of milk