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YotaREN — Chymosin (Rennin)

Name: Chymosin
SKU: 0

Microbial Milk-Clotting Enzyme · 100 % Chymosin · Fermentation-Derived Coagulant for Cheese Making

EC 3.4.23.4 · CAS 9001-98-3 · Aspartic Endopeptidase
Source: Kluyveromyces lactis Submerged Fermentation · Non-GMO · 100 % Chymosin Composition
Available: 600 · 1,000 · 2,200 · 20,000 IMCU/mg · Granular & Liquid Forms

Doc: TDS-CHY-001
Rev: 01 · June 2026

📋 Product Identification

Product Name

YotaREN Chymosin (Rennin)

Product Line

YOTABIO Enzymes — Chymosin

Enzyme Class

Aspartic Endopeptidase (EC 3.4.23.4)

CAS Number

9001-98-3

Source Organism

Kluyveromyces lactis (yeast fermentation)

Enzymatic Composition

100 % Chymosin

Activity Grades

600 · 1,000 · 2,200 · 20,000 IMCU/mg

Forms Available

Granular (powder) & Liquid

Composition (Liquid)

Water, Glycerin, Sodium Chloride, Chymosin

Application

Milk Clotting Enzyme for Cheese Making

Trademark

YOTAREN

GMO Status

Non-GMO (Reg. EC 1829/2003 & 1830/2003)

Allergens

None declared

HS Code

3507909090

Origin

Made in China

Production Capacity

600 Tons

🔬 Product Description

YotaREN Chymosin (CAS 9001-98-3) is a high-purity, 100 % chymosin milk-clotting enzyme produced by submerged fermentation of the yeast Kluyveromyces lactis. It is a food-grade aspartic endopeptidase (EC 3.4.23.4) that specifically cleaves the Phe₁₀₅–Met₁₀₆ bond of κ-casein in milk, destabilising the casein micelle structure and triggering controlled coagulation to form curds.

Chymosin is the principal enzyme historically obtained from the abomasum (fourth stomach) of newborn calves for traditional cheese making. YotaREN provides the same enzyme through microbial fermentation technology, delivering consistent, high-quality coagulation without animal sourcing. The product is non-GMO, free from animal disease risk, and carries both Kosher and Halal certification.

Available in four activity grades (600, 1,000, 2,200, and 20,000 IMCU/mg) and two physical forms (granular powder and liquid), YotaREN is suitable for producing any type of cheese — hard, semi-hard, soft, mould-ripened, low-fat, and ingredient cheeses. The CHY600 grade is particularly suited for mozzarella and cheddar-type cheeses, delivering consistent texture that remains easy to cut, grate, and shred over time.

🧀

100% Chymosin

Pure enzymatic composition — no pepsin, no fillers, superior κ-casein specificity

🧫

Microbial Source

K. lactis fermentation — no animal sourcing, consistent supply & quality

🚫

Non-GMO

Compliant with EU Reg. 1829/2003 & 1830/2003 on GMO traceability

☪️

Halal & Kosher

Dual certified — suitable for all religious dietary requirements

📈

Higher Yield

Superior milk coagulation efficiency = increased cheese production output

💰

Stable Pricing

Fermentation-based — not subject to animal rennet supply fluctuations

⚙️ Enzyme Biochemistry & Mechanism of Action

Chymosin (EC 3.4.23.4) is an aspartic protease with exquisite substrate specificity. Its primary action in cheese making is the highly specific cleavage of κ-casein, the "hairy" protein that stabilises casein micelles in milk. This single enzymatic event triggers a cascade of physical changes that convert liquid milk into a semi-solid curd matrix.

✂️

κ-Casein Cleavage

Chymosin specifically cleaves the Phe₁₀₅–Met₁₀₆ peptide bond in κ-casein, releasing the hydrophilic glycomacropeptide (GMP) fragment (residues 106–169) into the whey.

🔗

Micelle Destabilisation

Loss of the GMP removes the steric & electrostatic repulsion that keeps casein micelles dispersed. The remaining para-κ-casein exposes hydrophobic surfaces.

🧱

Aggregation & Gelation

Destabilised micelles aggregate through Ca²⁺-mediated cross-links between exposed para-κ-casein surfaces, forming a three-dimensional gel (curd) network that traps fat and moisture.

🧀

Curd Firming & Syneresis

The gel contracts (syneresis), expelling whey. Curd firmness increases over time. The rate is influenced by temperature, pH, Ca²⁺ concentration, and enzyme dosage.

Biochemical Parameter	Value / Description
Enzyme Classification	Aspartic endopeptidase (EC 3.4.23.4)
Systematic Name	Chymosin (also: rennin, chymase)
Molecular Weight	~35.6 kDa (323 amino acids, bovine-type)
Active Site	Two catalytic aspartate residues (Asp34, Asp216)
Substrate Specificity	κ-casein Phe₁₀₅–Met₁₀₆ bond (primary); limited general proteolysis
Optimal pH	5.3 – 6.3 (milk coagulation); active range 2.0 – 7.0
Optimal Temperature	37 – 42 °C (milk coagulation); inactivated > 55 °C
Ca²⁺ Dependence	Required for curd formation (not for κ-casein cleavage itself)
Isoelectric Point (pI)	~4.65
Specificity Ratio (C/P)	Very high — 100% chymosin → minimal non-specific proteolysis during ripening

🔬

WHY 100% CHYMOSIN MATTERS: Animal rennet typically contains a mixture of chymosin (~80%) and pepsin (~20%). Pepsin has broader, less specific proteolytic activity that can cause bitterness during cheese ripening. YotaREN's 100% chymosin composition ensures clean flavour development, predictable coagulation, and reduced bitterness risk — particularly important for long-ripened and aged cheeses.

📊 Product Grades & Activity Levels

YotaREN Chymosin is available in four activity grades, each suited for different cheese production scales and application requirements. Activity is measured in IMCU/mg (International Milk-Clotting Units per milligram), the internationally standardised assay for chymosin potency.

📋 Product Specifications — CHY600 (Primary Grade)

Test Parameter	Specification
Enzymatic Properties
Activity	≥ 600 IMCU/mg
Available Activity Grades	1,000 IMCU · 2,000 IMCU (also 2,200 & 20,000)
Enzymatic Composition	100 % Chymosin
Enzyme Type	Aspartic endopeptidase (EC 3.4.23.4)
Physical Properties
Form	Granulate / Liquid
Solubility	Water soluble
pH (2 % solution)	3.0 – 3.6
Composition (Liquid Form)	Water, Glycerin, Sodium Chloride, Chymosin
Heavy Metals
Lead (Pb)	≤ 1 mg/kg
Arsenic (As)	< 1 mg/kg
Mercury (Hg)	≤ 1 mg/kg
Microbiological Properties
Total Count	< 100 CFU/g
Salmonella	Absent in 25 g
E. coli	Absent in 25 g
Safety & Compliance
Allergens	None declared
GMO Status	Non-GMO (EU Reg. 1829/2003 & 1830/2003)
Kosher	Certified
Halal	Certified
Logistics
Packaging	1 kg Bag · 5 / 10 / 25 kg Tanks (bottles)
Shelf Life (Unopened)	2 Years (under storage conditions)
Shelf Life (After Opening)	3 Months (maintain storage conditions)
HS Code	3507909090
Production Capacity	600 Tons

🧀 Cheese Type Applications

YotaREN Chymosin is suitable for producing any type of cheese. The 100% chymosin composition delivers clean flavour, consistent coagulation, and predictable ripening across all cheese categories.

🧀

Hard Cheese

Parmesan, Grana Padano, Aged Gouda, Gruyère, Pecorino

🧀

Semi-Hard

Cheddar, Edam, Gouda, Emmental, Colby, Manchego

🧈

Soft Cheese

Brie, Camembert, Feta, Cream Cheese, Queso Fresco

🍕

Pasta Filata

Mozzarella, Provolone, Scamorza — CHY600 recommended

🫕

Mould-Ripened

Blue cheese, Roquefort, Stilton, Gorgonzola

🥗

Low-Fat Cheese

Reduced-fat variants — 100% chymosin minimises bitterness

🏭

Ingredient Cheese

EMC, processed cheese, analogue cheese, cheese powder

🥛

Fresh / White

Paneer, Quark, Cottage cheese, Ricotta

🍕

CHY600 FOR MOZZARELLA & CHEDDAR: The CHY600 grade is particularly suited to mozzarella and cheddar-type cheeses, ensuring superior milk coagulation and cheese yield, consistent taste and flavour development during ripening, and reduced influence of seasonal milk composition changes. The resulting texture remains easy to cut, grate, and shred even after extended storage.

📝 Direction for Use — Cheese Making Process

YotaREN Chymosin integrates into the standard cheese making workflow at the coagulation stage. For granular/powder form, dissolve first in chlorine-free water. For liquid form, dilute and add directly.

🥛

Prepare Milk

Pasteurise or thermise milk. Add CaCl₂ if needed. Heat to renneting temperature (30–35 °C).

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💧

Dissolve Chymosin

Dissolve powder in 20× volume of potable, chlorine-free water. (e.g. 10 g → 200 mL).

→

🧫

Add Culture

Add starter culture and ripen milk to target pH (6.3–6.5 typical). Then add chymosin solution.

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🔄

Mix & Set

Stir 2–5 minutes, then stop. Allow milk to set undisturbed for 25–45 min until clean break.

→

🔪

Cut & Process

Cut curd at clean break. Stir, cook, drain whey, mould, press, brine, ripen per cheese type.

⚠️

CRITICAL POINTS: (1) Chlorine destroys chymosin activity — always use chlorine-free water for dissolution. (2) Use dissolved enzyme immediately — do not store the solution. (3) Ensure milk temperature is within 30–42 °C for optimal coagulation. (4) Over-dosing shortens coagulation time but may produce a harder, less elastic curd — always trial first.

🌡️ Optimal Operating Conditions

Parameter	Optimal Range	Notes
Renneting Temperature	30 – 42 °C (optimal 37 °C)	Higher temp = faster coagulation. Below 15 °C: no coagulation. Inactivated above 55 °C.
Milk pH at Renneting	6.0 – 6.7 (optimal ~6.5)	Lower pH = faster coagulation, firmer curd. Product itself has pH 3.0–3.6 (2% solution) but acts at milk pH.
Calcium (Ca²⁺)	Addition of 0.01–0.02% CaCl₂ recommended	Pasteurisation reduces soluble Ca²⁺. Adding CaCl₂ restores coagulation performance.
Coagulation Time	25 – 45 minutes (typical)	Depends on dosage, temp, pH, Ca²⁺, milk protein. Adjust dosage to target time.
Dissolution Water	Potable, chlorine-free, ambient temp	Dissolve granular form in 20× volume of water. Use immediately.
Inactivation Temperature	> 55 °C	Chymosin is heat-labile; inactivated during cooking/stretching in pasta filata cheeses.

⚖️ YotaREN Chymosin vs Alternative Coagulants

Property	YotaREN (Microbial Chymosin)	Animal Rennet (Calf)	Plant Coagulants (Thistle, Fig)
Chymosin Content	100 %	~80 % chymosin + ~20 % pepsin	0 % (different protease type)
κ-Casein Specificity	Very High	High (pepsin less specific)	Low — broad proteolysis
Bitterness Risk	Minimal	Low–moderate (pepsin contributes)	Higher — excessive proteolysis
Supply Consistency	Fermentation = unlimited	Seasonal, limited supply	Seasonal, regional
Price Stability	Stable	Volatile (supply-driven)	Variable
Animal Disease Risk	None	Potential (BSE, etc.)	None
Vegetarian/Vegan	Suitable (microbial)	Not suitable	Suitable
Halal / Kosher	Dual Certified	Requires specific slaughter	Depends on source
GMO Status	Non-GMO	N/A	N/A
Cheese Yield	Higher (superior coagulation)	Standard	Lower (curd loss)
Seasonal Variation Impact	Lower influence	Moderate	Moderate–high
Cheese Types	All types	All types	Limited (mainly soft/fresh)

🏆 Key Benefits of YotaREN Chymosin

Benefit	Description
🧀 Clean Cheese Flavour	100% chymosin with no pepsin ensures clean, mild flavour development during ripening — no bitterness, no off-notes
📊 Suitable for All Cheese Types	Hard, semi-hard, soft, mould-ripened, low-fat, ingredient, pasta filata — universal coagulant
🔬 100% Chymosin Purity	Compared to animal rennet (~80% chymosin / ~20% pepsin), YotaREN delivers pure enzymatic action with superior κ-casein specificity
💰 Economical & Stable Price	Fermentation-based production ensures consistent pricing independent of animal rennet supply fluctuations
🚫 No Animal Disease Risk	Microbial source eliminates BSE and other animal-sourced health concerns
✅ Constant Quality	Fermentation conditions are precisely controlled, delivering batch-to-batch consistency in activity and performance
☪️ Halal & Kosher Certified	Dual religious certification enables global market access
📈 Increased Production Output	Superior coagulation efficiency yields more cheese per litre of milk compared to animal rennet
🧬 Non-GMO	Compliant with EU Reg. 1829/2003 & 1830/2003 — suitable for non-GMO labelled products
🌿 Vegetarian Compatible	Microbial source — suitable for vegetarian cheese production (not vegan as final product contains milk)
🔄 Low Seasonal Variation	Consistent performance despite seasonal changes in milk composition — less renneting variability
🍕 Stable Texture Over Time	CHY600 produces cheese that remains easy to cut, grate, and shred even after extended storage

⏳ Ripening & Proteolysis — Why 100% Chymosin Matters

During cheese ripening, residual coagulant retained in the curd contributes to proteolysis — the gradual breakdown of proteins that develops flavour and texture. The type of coagulant used directly impacts ripening outcomes.

Ripening Factor	100% Chymosin (YotaREN)	Chymosin + Pepsin (Animal Rennet)
Primary Proteolysis	Controlled — αs1-casein cleavage at Phe₂₃–Phe₂₄ produces αs1-I casein, contributing to body & texture softening	Similar chymosin action but pepsin adds additional cleavages
Bitterness Development	Minimal — limited hydrophobic peptide release	Higher risk — pepsin produces broader peptide profiles including bitter peptides
Flavour Profile	Clean, consistent, mild	More complex but less predictable; potential off-flavours in long ripening
Texture Development	Smooth, predictable softening	May over-soften in long-aged varieties
Low-Fat Cheese Suitability	Excellent — low-fat cheese is more prone to bitterness; pure chymosin minimises this	Higher bitterness risk in low-fat applications

🔬

SCIENCE NOTE: During ripening, chymosin cleaves αs1-casein primarily at the Phe₂₃–Phe₂₄ bond, producing αs1-I casein. This is a controlled, predictable proteolytic event. Pepsin, in contrast, acts more broadly on both αs1- and β-caseins, generating a wider range of peptides — including hydrophobic peptides responsible for bitterness. This is why 100% chymosin coagulants produce cleaner-flavoured cheese, particularly in extended ripening.

📜 Regulatory Status & Certifications

YotaREN Chymosin is produced under strict food-safety protocols and complies with international enzyme food-processing standards. The product is non-GMO and carries both Halal and Kosher certifications.

🇪🇺

European Union

Non-GMO: Reg. (EC) 1829/2003
Traceability: Reg. (EC) 1830/2003
Food Enzyme Reg. pending
FCC/JECFA specs compliant

🇺🇸

United States

GRAS status for chymosin
FDA 21 CFR Processing Aid
FCCV monograph compliant
Enzyme preparation

🌐

International

FAO/WHO JECFA evaluated
Codex GSFA: Processing Aid
CAS 9001-98-3 listed
EC 3.4.23.4 classified

☪️

Halal

Certified Halal — microbial source, no animal components

✡️

Kosher

Certified Kosher — fermentation-derived, no animal enzymes

🚫

Non-GMO

EU Reg. 1829/2003 & 1830/2003 compliant

⚗️

Allergen-Free

No declared allergens — suitable for all dietary needs

🧬 Source Organism — Kluyveromyces lactis

YotaREN Chymosin is produced by submerged fermentation of Kluyveromyces lactis, a dairy-associated yeast species with a long history of safe use in food processing. K. lactis is naturally found in dairy environments and has been extensively used for industrial enzyme and protein production.

Characteristic	Detail
Organism	Kluyveromyces lactis (previously Saccharomyces lactis)
Kingdom	Fungi (Ascomycota)
Type	Yeast (unicellular fungus)
Safety Status	GRAS (FDA) · QPS (EFSA) — Qualified Presumption of Safety
Natural Habitat	Dairy products (milk, cheese, kefir, yoghurt)
Key Feature	Lactose-fermenting yeast — naturally adapted to dairy substrates
Industrial History	Decades of use for enzyme production (lactase, chymosin, lipase)
Fermentation Type	Submerged aerobic fermentation
Downstream Processing	Enzyme isolation → purification → standardisation → formulation

✅

SAFETY OF K. LACTIS: Kluyveromyces lactis holds Qualified Presumption of Safety (QPS) status from EFSA and is classified as GRAS by the US FDA. It has no history of pathogenicity and has been used in food processing for decades. The organism is absent from the final enzyme product — only the purified chymosin enzyme is present in YotaREN.

🔗 Synergistic Combinations with YOTABIO Products

YotaREN Chymosin works at the coagulation stage of cheese making. YOTABIO offers complementary products for the entire cheese production chain — from enzyme coagulation to preservation and surface protection.

YOTABIO Product	Function	Combined Benefit with Chymosin
Microbial Rennet	Alternative coagulant (Rhizomucor miehei protease)	YOTABIO offers both chymosin and microbial rennet — choose based on cheese type and customer requirements
Transglutaminase (TG)	Protein cross-linking enzyme	TG can be used before or after coagulation to improve curd firmness, increase cheese yield (1–8%), and enhance texture in low-fat cheese
Lysozyme (E-1105)	Anti-Clostridium enzyme	Added to cheese milk to prevent late blowing (Cl. tyrobutyricum) in hard/semi-hard cheese. Does not interfere with chymosin coagulation
FRESHMIX AM	Antimicrobial (4 pathogens)	Applied in brine to eliminate Salmonella, E. coli, Coliform, S. aureus — protecting the cheese after coagulation/pressing
Natamycin (E-235)	Antifungal for cheese surface	Applied to cheese rind/surface to prevent mould during ripening — complements chymosin's role in curd formation
Nisin (E-234)	Anti-Gram-positive bacteriocin	Controls Listeria, Clostridium and spore-formers in cheese — added to milk or surface

💡

COMPLETE CHEESE PRODUCTION STACK: YotaREN Chymosin (coagulation) → Lysozyme (anti-blowing, in milk) → FRESHMIX AM (anti-pathogen, in brine) → Natamycin (anti-mould, on surface) → Nisin (anti-Listeria, in milk or surface). This combination provides end-to-end protection from milk vat to finished, ripened cheese.

📏 Understanding IMCU — Activity Measurement

The activity of chymosin is expressed in IMCU (International Milk-Clotting Units), the internationally recognised standard for comparing milk-clotting enzymes. Understanding IMCU helps ensure correct dosage and consistent coagulation performance.

Term	Explanation
IMCU	International Milk-Clotting Unit. One IMCU is the amount of enzyme that coagulates a defined milk substrate (reconstituted low-heat skim milk powder, 10% w/v, at pH 6.5) at 32°C in a specified time under standardised conditions (IDF Standard 157).
IMCU/mg	Activity per milligram of product. YotaREN CHY600 has ≥ 600 IMCU per mg — meaning each mg of product can coagulate a defined amount of standardised milk substrate.
IMCU/mL	For liquid preparations — activity per millilitre. Used to calculate dosage for liquid-form YotaREN.
Dosage Calculation	Target: ~2–5 IMCU per mL of milk for standard coagulation time (30–45 min). Actual dosage varies by milk composition, pH, temperature, and target cheese type.
Conversion	IMCU values allow direct comparison between different coagulant types (chymosin, microbial rennet, animal rennet) on a standardised activity basis.

📦 Storage, Handling & Packaging

🌡️

Temperature

< 25 °C · Cool & Dry

💨

Conditions

Dry · Dark · Sealed

📅

Shelf Life (Sealed)

24 Months

📂

After Opening

3 Months

Pack Size	Format	Suitability
1 kg Bag	Granular / Powder	Small-scale, artisanal, trial orders
5 kg Tank	Liquid / Granular	Medium-scale, cheese workshops
10 kg Tank	Liquid / Granular	Industrial medium-volume
25 kg Tank	Liquid / Granular	Industrial large-volume production

⚠️

STORAGE & HANDLING: Store unopened below 25 °C in dry conditions, away from direct sunlight. After opening, shelf life is limited to 3 months provided recommended storage conditions are maintained. Never freeze liquid form. Avoid contamination — use clean, dry utensils when handling. Chlorine destroys enzyme activity — ensure all water and equipment in contact are chlorine-free.

🛡️ Safety & Toxicology

Parameter	Assessment
Regulatory Status	Chymosin is one of the most extensively evaluated food enzymes globally. Approved in virtually all jurisdictions for cheese production.
Source Organism Safety	K. lactis — GRAS (FDA), QPS (EFSA), no pathogenicity history
Processing Aid Status	In most jurisdictions, chymosin is classified as a processing aid — it is substantially inactivated during cheese making and does not remain active in the final product.
Allergens	None declared. Product does not contain any of the major food allergens (milk, egg, peanut, tree nut, wheat, soy, fish, shellfish).
Heavy Metals	Pb ≤ 1 mg/kg · As < 1 mg/kg · Hg ≤ 1 mg/kg — well within regulatory limits
Microbial Purity	Total count < 100 CFU/g · Salmonella absent (25 g) · E. coli absent (25 g)
GMO Status	Non-GMO per EU Reg. 1829/2003 & 1830/2003
Acute Toxicity	No acute toxicity at food-grade concentrations. Chymosin is a natural digestive enzyme present in all young mammals.
Chronic / Mutagenic / Carcinogenic	No evidence of chronic toxicity, mutagenicity, or carcinogenicity from any regulatory evaluation

🔧 Troubleshooting & FAQs

Issue / Question	Solution / Answer
Milk not coagulating / very slow set	Check: (1) Milk temperature — ensure 30–42 °C. (2) CaCl₂ — add 0.01–0.02% to pasteurised milk. (3) Water chlorine — chlorine destroys chymosin. (4) Dosage — may be too low for the milk's protein content. (5) Milk pH — ensure ≤ 6.7.
Curd too soft / weak gel	Increase CaCl₂ addition. Check milk protein content — lower protein = weaker curd. Consider increasing dosage slightly. Ensure milk is not over-acidified before renneting.
Curd too hard / fast set	Reduce dosage. Lower renneting temperature. Check pH — very low pH accelerates coagulation. Reduce CaCl₂ if excessive.
Bitter cheese during ripening	YotaREN's 100% chymosin minimises bitterness risk. If bitterness occurs, check: (1) Dosage — overdosing increases residual protease. (2) Ripening temperature — too high accelerates proteolysis. (3) Starter culture balance.
Can I switch from animal rennet?	Yes — YotaREN is a direct substitute. Start with the same IMCU dosage. Conduct trial runs to fine-tune coagulation time. You may achieve higher yield with 100% chymosin.
Shelf life after opening?	3 months after opening, provided the product is maintained below 25 °C, sealed, and dry. Granular form is more stable than liquid after opening.
Can granular form be stored as a solution?	No. Dissolve immediately before use. Do not store dissolved chymosin — activity degrades rapidly in solution.
Is YotaREN suitable for organic cheese?	YotaREN is microbial, non-GMO, and free from animal components. Suitability for organic certification depends on the specific certifying body — contact your organic certifier and YOTABIO technical service.

📄 Available Documents

Document	Format / Availability
Chymosin Technical Data Sheet (CHY600 Liquid)	PDF — downloadable from product page
Chymosin Specs (600 IMCU Liquid)	PDF — available on product page
Certificate of Analysis (COA)	PDF — batch-specific, on request
MSDS / Safety Data Sheet	Available on request
Kosher Certificate	Available on request
Halal Certificate	Available on request
Non-GMO Declaration	Available on request
Allergen Declaration	Available on request

Ready to Upgrade Your Cheese Making with 100% Chymosin?

Contact YOTABIO for samples, COA documents, dosage trials, or custom activity grades tailored to your cheese production process.

✉ Email Us View Product

YOTA BIO-ENGINEERING CO., LTD (YOTABIO)
398 Huai'an Road, RETDA, Rizhao, Shandong 276826, P.R. China
Tel: +86 633 2959965 / 2959969 · Email: sales@yotabio.cn · www.yotabio.cn

The information contained herein is accurate to the best of our knowledge. Recommendations and suggestions are made without guarantee since conditions of use are beyond our control. YOTABIO shall not be liable for results obtained or damages incurred from use of this information. It is the responsibility of the user to ensure compliance with all applicable local food regulations, conduct trials, and verify suitability for their specific application. This TDS does not constitute a specification.
© Yota Bio-Engineering Co., Ltd — All Rights Reserved



Grade	Activity	Forms	Best For	Approx. Dosage (per 100 L milk)
CHY600	≥ 600 IMCU/mg	Granular & Liquid	Mozzarella, Cheddar, all-purpose	~2–5 g (varies by milk composition)
CHY1000	≥ 1,000 IMCU/mg	Granular & Liquid	Semi-hard, hard cheeses	~1.2–3 g
CHY2200	≥ 2,200 IMCU/mg	Granular & Liquid	Industrial-scale production	~0.6–1.4 g
CHY20000	≥ 20,000 IMCU/mg	Granular & Liquid	Very large industrial operations	~0.06–0.15 g