Пищевой натуральный микробный сычужный 1500 IMCU/г химозин фермент ароматный для производства сыра
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- Поставщик: Wuhan Healthdream Biological Technology Co. Ltd.Wuhan Ltd.
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Описание и отзывы
Характеристики
Product name: | Microbial Rennet |
CAS No: | 9001-98-3 |
Specification: | 1500 IMCU/g；2200 IMCU/g；15000 IMCU/g |
Appearance: | White to tan powder |
Color: | White to tan |
Smell: | No peculiar smell |
Impurity: | No visible impurities |
Drying loss: | 4.68 |
Activity | 15660 |
Pb | ＜5 |
As | ＜3 |
Package: | 25 kg/drum |
Shelf life: | 12 months |
Storage: | At 4-8℃, the product is stored in an airtight container in a dark and dry place |
Microbial rennet is fermented by microbial strains. It is a key enzyme in cheese and rennet casein production that coagulates cow milk. It is an aspartic protease whose main biological function is to cut the peptide bond between casein 105-106 in a limited way, resulting in the curdling of milk, so it is widely used in cheese manufacturing and casein industry.
1. Microbial rennet can coagulate the casein in milk and form curds, which is a key step in the cheese making process.
2. Microbial rennet contributes to the formation of the specific texture and structure of the cheese, affecting the hardness,elasticity and melting characteristics of the cheese, thus giving the cheese a unique taste.
3. Microbial rennet plays a role in the maturation process of cheese, affecting the growth and metabolism of microorganisms in cheese, as well as the decomposition of protein and fat, which helps to form the flavor and characteristics of cheese.
1. Cheese production: This is the main application area of microbial rennet. Used in various types of cheese making, such as cheddar cheese, mozzarella cheese, Swiss cheese, etc., to help form curds and determine the texture, flavor and ripening process of cheese.
2. Dairy processing: In the production of other dairy products, such as yogurt, ricotta cheese, etc., microbial rennet may also be used to adjust the texture and taste of the product.
3. Food industry: It can be used to develop new foods or improve the characteristics of existing foods.
FAQ:
1. What is the difference between microbial rennet and traditional animal rennet?
Microbial rennet is produced by microbial fermentation, while traditional animal rennet is derived from animals (such as calf stomachs). Microbial rennet has the advantages of not limited by animal resources, relatively low cost, more stable supply and so on, and its function and effect are equivalent to that of animal rennet.
2. Is microbial rennet suitable for all types of milk?
Microbial rennet is generally suitable for most common types of milk, such as cow's milk, goat's milk, etc., but for some special types or specially treated milk, it may be necessary to test and adjust the method of use.
If the storage conditions are inappropriate or beyond the shelf life, the activity of microbial rennet may be reduced, affecting the curdling effect.
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