Audited Supplier
ST- Microbial Chymosin
9001-98-3
C26h28014
/
Enzyme Preparations
Nutritional
Rennet
Rhizomucor Miehei
Single Item
N/a
Xi'an, Shaanxi
1.500kg
Sentian Bio
C26h28014
Rennet
Customized
Chymosin Rennet
Food Grade
Brown Powder
MSDS COA
Chymosin Rennet
1kg/Bag 25kg/Drum
Food Addtive
SENTIAN
Aluminium Bag Outside and Double PLA
8000~30000IMCU/g
Shaanxi, China
Product Description
Product name | High Quality Price Microbial Vegetable Chymosin Enzyme Rhizomucor miehei Rennet for Cheese Making Incense | |||
Other Name | Rhizomucor miehei Rennet | |||
Enzyme activity | 8000~30000IMCU/g | |||
Appearance | Brown Powder | |||
Package | Bottle,Drum,Vacuum Packed,Foil bag | |||
Place of Origin | xi'an ,china | |||
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources.
Rennet comes from an organic substance that contains the enzyme rennin. It's mainly found in the lining of the fourth stomach of young goats, calves and lambs. It only occurs in these animals when their main diet is still milk. Once they start to eat only grass that enzyme disappears; it curdles milk as part of digestion-that's why it is found in the stomachs of dairy-consuming young animals.
But it's not just animals that have this component. Plants such as cardoon thistle, artichokes, and nettles also contain a form of the enzyme. These are often used to make vegetarian cheeses and many are traditionally been the cheesemaker's choice in areas of Spain and Portugal. Of the two camps, animal-derived rennet is better for aged cheeses since it lasts longer. Plant rennet can add an element of bitterness to the product if aged for too long, capping most vegetarian cheeses at six months.
In most cheesemaking, rennet is added to the milk either in liquid or paste form. Modern practices also incorporate rennet in tablet and powdered applications, a method that allows the ingredient to be stored longer in warmer climates.
Rennet is a dietary supplement derived from the stomachs of young calves. It is a natural source of enzymes that can help break down proteins in the digestive system. It has been used for centuries to aid digestion and is believed to have many health benefits. These include improved digestion, better nutrient absorption, and relief from digestive issues such as bloating, gas, and constipation. It may also help reduce inflammation, boost the immune system, and improve overall health.
The benefits of rennet casein are numerous in terms of processed cheese production. In a processed cheese, the addition of rennet casein aides to increase the texture, stretch and melting capabilities of the product. Rennet casein is used as an additive to improve nutritional benefits of a food by increasing the protein content. Rennet casein can also help to reduce the sodium and fat content of a food by reducing the use of additional emulsifying salts in processed cheese production. In industrial applications, rennet casein helps form films that can help to create strength in the product
| Items | Requirements | Results |
| Physical & Chemical | ||
| Appearance | Brown powder | Conform |
| Odor | Characteristic | Characteristic |
| Particle Size | 98% pass 80mesh | Complies |
| Loss on Drying | ≤5.0% | 3.65% |
| Ash | ≤5.0% | 1.96% |
| Solvent Residue | Meet USP standard | Complies |
| Pesticide Residue | Meet USP standard | Complies |
| Heavy Metal | ||
| Lead (Pb) | ≤2.0ppm | Conform |
| (As) | ≤1.0ppm | Conform |
| (Cd) | ≤1.0ppm | Conform |
| (Hg) | ≤0.1ppm | Conform |
| Microorganism | ||
| Total Plate Count | ≤1000cfu/g | Conform |
| Yeasts and Molds | ≤100cfu/g | Conform |
| Saimonella | Negative/25g | Conform |
| E.coli | Negative | Conform |
| Assay | 98% | 98.5% |
