Yotabio Chymosin is commercially available in both liquid and powdered formats, each with distinct properties and applications. The liquid product with an activity of 600 IMCU/ml and a powder with an activity of 2200 IMCU/g for end industrial application.

Liquid chymosin, such as the 600 IMCU/ml product, aligns with the strength of commercially available products like DSM MAXIREN. These liquid preparations are often preferred by many cheesemakers for their ease of measurement and use in small batches. A major consideration for liquid chymosin is its limited shelf life, particularly after the container has been opened. For example, some products have a recommended shelf life of only 6 weeks after opening, provided they are stored under strict, refrigerated conditions. This necessitates proper cold chain management to maintain enzyme activity.

Powdered chymosin, such as the user's 2200 IMCU/g product, has a significantly higher concentration and offers a longer shelf life, especially when stored in a freezer. This makes the powder format a more cost-effective option for large-scale operations or for producers who do not use chymosin frequently. The user's product, with its 2200 IMCU/g activity, is nearly identical in strength to the CHR HANSEN CHY-MAX EXTRA NB powder, which has an average activity of 2235 IMCU/g. Despite its economic benefits, the high concentration of powdered chymosin can make it more challenging to handle and measure accurately, especially for smaller batches.

The dosage of chymosin is expressed in IMCU per liter of milk. Typical dosages range from 20 to 50 IMCU per liter, but this can be adjusted based on the specific cheese type and desired coagulation time.

For example, to achieve a target dosage of 30 IMCU/L in a 1,000-liter batch of milk:

l  Liquid: (30 IMCU/L×1,000 L)/600 IMCU/ml=50 ml

l  Powder: (30 IMCU/L×1,000 L)/2200 IMCU/g=13.64 g

The typical dosage of chymosin depends heavily on the type of cheese being produced. For example, hard cheeses often require a higher dosage to achieve a faster coagulation time and a firmer curd, while soft cheeses may use a lower dosage to allow for a slower, more delicate curd formation.

Liquid Chymosin (600 IMCU/ml) Instructions

• General Dosage: 20–50 IMCU per liter of milk (33–83 ml per 1000  liters of milk).

• Specific Recommendations:
• Hard Cheeses (e.g., Cheddar, Gouda): 30–50 IMCU/L (50–83 ml/1000 L) for firm curd and shorter coagulation time (30–45 minutes).
• Soft Cheeses (e.g., Brie, Camembert): 20–30 IMCU/L (33–50ml/1000 L) for softer curd and longer coagulation time (45–60 minutes).
• High-Moisture Cheeses (e.g., Mozzarella): 25–40 IMCU/L (42–67ml/1000 L) to balance curd firmness and stretchability.

• Adjustment Factors:
• Milk Type: Buffalo or sheep milk may require 10–20% less enzyme due to higher casein content.
• Temperature: Higher temperatures (e.g., 35–45°C) may allow lower doses; lower temperatures (e.g., 30°C) may require higher doses.
• pH: Lower pH (e.g., 6.3–6.5) may reduce enzyme requirement due  to faster coagulation.

Powder Chymosin (2200 IMCU/g)

• General Dosage: 9–23 mg per liter of milk (9–23 g per 1000  liters of milk).
• Specific Recommendations:
• Hard Cheeses: 14–23 mg/L (14–23 g/1000 L) for firm curd.
• Soft Cheeses: 9–14 mg/L (9–14 g/1000 L) for softer curd.
• High-Moisture Cheeses: 11–18 mg/L (11–18 g/1000 L) for optimal texture.

• Conversion to Liquid Equivalent:
• 1 g of powder (2200 IMCU) is equivalent to 3.67 ml of liquid   (600 IMCU/ml).
• Example: 20 g powder/1000 L = 73.4 ml liquid/1000 L.
• Adjustment Factors: Same as for liquid chymosin, with   additional care to ensure complete dissolution to avoid uneven coagulation.

Table 1: Dosage Calculation Reference