Rennin

Description:

Rennin ( Chymosin  ) is a natural biological enzyme obtained by separating and purifying the immature fruit of natural papaya by bioengineering technology. The use of rennet can effectively curd components to produce fresh or short-term fermented and mature cheese, and make new cheese products, which greatly promotes the consumption of cheese by Chinese people, thereby promoting the development of the cheese industry.

Features:

1. High curd strength;

2. Less protein and fat loss, high cheese yield;

3. It can effectively curd the components to produce fresh cheese, shorten the ripening time of cheese, effectively control the hydrolysis of casein, and prevent excessive hydrolysis of casein to generate bitter peptides;

4. Relieve the increasingly tense abomasum enzymes that are more expensive in my country, reduce production costs, and have huge social and economic benefits.

Product properties: light yellow or white solid powder

Scope of application

1. Eat dairy products;

2. Production of imitation cheese;

3. Flavor serialized processed cheese suitable for Chinese tastes;

4. Whey peptides, cheese-containing beverages;

5. Medicine and other industries.

Curd strength test:

Arima method was used to measure the curd strength. Take 5ml, 100g/L of skim milk, keep it at 35°C for 5min, add 0.5ml, 1g/L papaya rennet solution, mix quickly, and accurately measure the time from adding the enzyme solution. From the time T(s) to coagulation, the enzyme amount of 1ml of 100g/L skim milk coagulated in 40min is defined as a Soxhlet unit.

2400 5

Curd strength = ╳ ╳ ╳ D (dilution factor)

T 0.5

Conditions of Use:

Curd temperature: 35-95 ℃, the most suitable temperature is 35-37 ℃, the temperature value can be determined according to the specific material when using.

When using pH: 5-8, its coagulation activity increases with the decrease of pH value, and the coagulation speed is accelerated; when the pH value is greater than 8, the enzyme loses its activity.

The general usage of dairy products: 0.1-0.4%, which can be appropriately increased or decreased according to the requirements of materials and curdling time.

PB12-2

Instructions:

Freshly prepare a 2% concentration of rennet solution (2% for each of components A and B) with warm water at about 35°C → slowly add the pre-prepared emulsion in an amount of 1:10 enzyme solution:emulsion (at 35± 2°C water bath) → mix well → let stand to coagulate → filter off whey (salt) → ferment → cheese.

store:

It is recommended to store in a cool and dry environment away from light. Storage temperature: below zero.

Long-term storage or unfavorable storage conditions will reduce the enzyme activity to varying degrees; if the temperature and humidity are too high, it is necessary to appropriately increase the usage amount during use.

Safety:

Rennin is a pure natural enzyme preparation and is a protein. Foods with enzyme preparations are beneficial to the human body just like eating foods containing protein.

For some sensitive people, such as direct ingestion of highly concentrated enzyme powder or droplets, it may cause allergies, and prolonged contact may irritate the skin, eyes and mucous membranes. It is recommended to wear protective equipment such as masks and goggles during the operation. The remaining or spilled enzyme powder should be disposed of in time. For a large amount of enzyme powder spilled, it should be gently swept back to the container, and a small amount should be vacuumed or soaked with water for cleaning. 

Rennin is a biologically active substance that is easily inhibited and destroyed by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants, and should be avoided during storage or use.

Package:

Packed in aluminum-plastic bag, 1kg×10 bags/carton; 1kg×20 bags/carton