Microbial rennet, also known as microbial coagulant or microbial enzyme, is a type of rennet used in the cheese-making process. It is derived from Rhizomucor miehei. This enzyme plays a crucial role in coagulating milk, causing it to separate into curds and whey.

YOTAREN® Chymosin is a high-purity, food-grade milk clotting enzyme preparation produced by the submerged fermentation of a selected strain of Kluyveromyces lactis. The active enzyme is 100% Chymosin, ensuring the highest degree of specificity for milk casein.

It functions identically to traditional calf rennet but is produced entirely via fermentation. This makes it a superior, highly stable, and economical alternative that is fully suitable for vegetarian, Kosher, and Halal cheese production. It is designed for both artisanal and large-scale industrial cheese production, offering precise dosage control and consistent coagulation times.

Microbial rennet, also known as microbial coagulant enzyme, is a type of rennet used in the cheese-making process. It is derived from Rhizomucor miehei. This enzyme plays a crucial role in coagulating milk, causing it to separate into curds and whey.

Cheese Making milk clotting enzyme chymosin plays a critical role in the digestion of milk, particularly in aiding the coagulation of milk proteins to form curds. Chymosin is commonly used in the production of cheese, as it helps to separate the curds from the whey and to create the desired texture and flavor in the final product. It is also used in some medical and pharmaceutical applications, such as in the preparation of certain drugs and as a digestive aid for people who are unable to produce sufficient levels of chymosin on their own.

Yotabio® TG-Pro Meat Binder is a highly functional, food-grade enzyme preparation designed specifically for the restructuring and bonding of raw meat, poultry, and seafood. Utilizing the cross-linking power of Transglutaminase (TG), this specialized blend covalently bonds protein molecules, allowing processors to upgrade meat trimmings, standardize portion sizes, and improve the texture and sliceability of the final product.

Transglutaminase enzyme preparation from Streptomyces mobaraensis that is used to cross-link and bind a variety of proteins including those from meat, fish and dairy.