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Rennet (Chymosin)

Product Description

Rennet is produced from selected high-quality strains such as Aspergillus niger var. awamori through fermentation, extraction, purification, formulation and related processes. It is mainly used in the processing of dairy products such as cheese and yogurt.

Application Information

Rennet is an acid protease, also known as an aspartic protease. Its main function is to specifically cleave the highly charged peptide segment in the bovine milk kappa-casein polypeptide chain, releasing that segment into the whey. The remaining portion of kappa-casein is called para-kappa-casein. In the presence of divalent cations such as Ca2+, it forms an insoluble curd, converting liquid milk into a milk gel. After pressing and other processing steps, the curd is made into cheese. Rennet is a key enzyme in cheesemaking and contributes to the formation of cheese's distinctive solid structure and texture.

Documentation, Storage and Safety

Packaging format, net weight, storage conditions and shelf life depend on the supplied grade. Enzyme proteins may cause respiratory or skin sensitization. Avoid inhaling powder, droplets or aerosols and use appropriate local ventilation and personal protective equipment. Request the current TDS, COA and SDS before handling or production use.

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