CHYMAX:- Milk Clotting Enzyme
- CHYMAX is a pure enzyme chymosin B is the core and active molecule of the product.
- It is formulated with salt and a preservatives to maintain its enzymatic and microbiological activity.
- CHYMAX is a second-generation Fermentation-Produced Chymosin offering high milk-clotting specificity combined with reduced proteolytic activity. This enzyme gives number of benefits to cheese manufacturing.
- High milk clotting
- Highest possible cheese yield
- Increased yield
- Improved flavour and texture
- Chymosin is a highly Purified produced by fermentation using a host organism fungus Aspergillus niger.
- CHYMAX is a kosher, Halal and vegetarian certified product.
- Chymosin is extensively used in manufacturing of Cheese.
- CHYMAX is a pure standardised chymosin solution produced by fermentation of Aspergillus niger.
- This chymosin gene isolated from calf stomachs and is transferred to appropriate producer organisms such as bacteria, moulds or yeasts. They are allowed to multiply in a fermenter, in which they release chymosin into the culture liquid. This chymosin is separated.
