Coagulants & Enzymes
Coagulation is a crucial step for the yield, flavor development, and texture of the product.
Display
items per page
CHY-MAX® Powder Extra NB 500 g
I200PRE0800
CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
Call for pricing
