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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.
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YOTAREN® Chymosin (FPC)
100% Pure Fermentation Produced Chymosin for Premium Cheese Making
1. PRODUCT DESCRIPTION
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.
2. ACTION PRINCIPLE & KEY BENEFITS
Scientific Action: The enzyme specifically hydrolyzes the peptide bond between Phenylalanine (Phe105) and Methionine (Met106) of kappa-casein. This highly targeted cleavage destabilizes the casein micelles, causing them to aggregate and form a firm coagulum (curd) in the presence of calcium ions (Ca²⁺).
- High Specificity: Ensures strong curd formation with minimal non-specific proteolysis.
- Clean Flavor Profile: Due to its low non-specific activity, it prevents the formation of bitter peptides during long cheese ripening periods.
- Optimized Yield: Delivers excellent curd formation and maximizes cheese yield, comparable or superior to high-quality animal rennet.
- Versatility: Perfect for Mozzarella, Cheddar, hard, semi-hard, soft, mold-ripened, and low-fat cheeses.
- Stable & Economical: Offers a stable price and constant quality, unaffected by the seasonality or disease risks associated with animal rennet.
- Texture Control: Ensures cheese maintains its texture over time—easy to cut, grate, and shred.
3. PRODUCT PORTFOLIO & SPECIFICATIONS
YOTAREN® Chymosin is available in both Liquid and Powder/Granular forms with varying enzyme activities to suit different manufacturing scales and dosing systems.
4. PHYSICAL & CHEMICAL SPECS
5. MICROBIOLOGICAL PURITY
6. APPLICATION & DOSAGE GUIDELINES
Note: Exact dosage may vary based on milk properties (pH, calcium content, protein level), temperature, and desired clotting time (typically 25-40 minutes).
General Usage Instructions:
- Dilution: Dilute the required amount of enzyme in 10 to 20 times its volume/weight of cool, potable, chlorine-free water. (Chlorine severely reduces rennet activity).
- Addition: Add the diluted solution immediately to the milk.
- Mixing: Stir vigorously for 1 to 3 minutes to ensure homogenous distribution.
- Coagulation: Stop agitation and allow the milk to rest for 25–30 minutes at 32°C (or your specific processing temperature) until a firm coagulum (gel) is formed.
7. PACKAGING, STORAGE & COMPLIANCE
Packaging & Shelf Life
- Liquid Packaging: 1kg bottles, 5kg/10kg/25kg HDPE Drums, 1000L IBC Totes.
- Powder Packaging: 500g tins, 1kg foil bags, 25kg Fiber Drums with PE inner liner.
- Storage: Store in original sealed packaging in a cold, dry place (0°C to 8°C). Protect from direct sunlight and do not freeze.
- Shelf Life:
• Liquids & 2200 Powder: 12 months.
• 30000 Powder: 24 months.
Regulatory Compliance
- Standards: Complies with GB1886.174-2016, JECFA, and FCC specifications for food-grade enzymes.
- Allergens: Does not contain major allergens as defined by EU Regulation 1169/2011.
- GMO Status: Produced by a genetically modified microorganism (GMM), but the final purified enzyme does not contain GMM cells or DNA.
