Customization: | Available |
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CAS No.: | 9042-08-4 |
Formula: | / |
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Food Grade Rennet Powder Chymosin Cheese Rennet
1)Product Name: Rennet
2)Appearance: Off-white to white powder
3)Enzyme activity: 20,000u/g
4)CAS No.: 9005-43-0
5)EINECS No.:232-645-0
Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to dairy industry, indispensable preparation in production of using enzyme method to make casein, cheese as well as pudding curd.
Add proportion depends on products, usually add 4.5-6g 10000 units proenzyme each 1 ton fresh milk, curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.
In the process of producing casein, usually add 7.5-9g 10000 units proenzyme 1 ton fresh milk,curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.
Enzyme for Feed |
β-glucanase Acid xylanase Medium temperature alpha-amylase Acid protease Acid cellulase Acid pectinase Phytase ∂-Galactosidase Neutral protease Alkaline protease |
Enzyme for Fruit Juice |
Medium temperature alpha-amylase Acid cellulase Acid pectinase Glucoamylase |
Enzyme for Baking |
Fungal alpha-amylase Papain Rennet |
Enzyme for Textile |
Wide temperature desizing enzyme Papain |
Enzyme for Alcohol |
Wide temperature desizing enzyme High temperature resistant alpha-amylase Medium temperature alpha-amylase Acid cellulase Acid pectinase Catalase Neutral cellulase |
Enzyme for Beer |
Fungal alpha-amylase High temperature resistant alpha-amylase β-glucanase Medium temperature alpha-amylase β-amylase Compound Glucoamylase |
Enzyme for Saccharification |
High temperature alpha-amylase Pullulanase Compound Glucoamylase Maltose amylase Fungal amylase Beta amylase |
Enzyme for Leather |
Acid protease Papain |
Enzyme for Meat |
TG enzyme |
More other types, just contact us freely. |