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Rennet from Kluyveromyces Lactis

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Cat No.

CEFX-051

Description

Rennet is a complex enzyme produced by the stomachs of ruminant mammals. Its main component, chymosin, is a protease that coagulates the casein in milk. In addition, rennet contains other enzymes such as pepsin and lipase. Traditionally, Rennet was used to separate milk into solid curds and liquid whey for cheese making. However, rennet from calves is no longer commonly used. kluyveromyces lactis and other microorganisms (e.g., Aspergillus niger var awamori and Escherichia coli K-12) are grown in fermenters to produce rennet on a large scale, and this alternative to the traditional method of obtaining rennet is now widely used in cheese production. This alternative to the traditional method of obtaining rennet is now widely used in cheese production.

Source

Kluyveromyces Lactis

Applications

Cheese making: Coagulation of milk by rennet, separation of milk lumps and whey to make different types of cheese.
Dairy acidity regulation: Helps regulate acidity in yoghurt and yoghurt cheese production.
Infant Food and Nutrition: Improves protein digestion and absorption in infant formula.
Protein hydrolysis: Used to extract protein hydrolysates for the production of functional foods.
Casein utilisation: To improve casein extraction in food processing.

Appearance

White powder

Package

25KG/Drum with double plastic bag of foodstuff inside

Enzyme Commission Number

EC 3.4.23.4

CAS No.

9001-98-3

Storage

Store in a cool, ventilated and dry place, avoid direct sunlight.

Synonyms

Rennin; Chymase;Rennase; Chymosin; EC 3.4.23.4