CHY-MAX® M 1000 coagulant 1 L

CHY-MAX® M NB is a pure chymosin produced by fermentation on a vegetable-based medium using Aspergillus niger var. awamori, maintained under controlled conditions so that it is not present in the final product. The product contains milk-coagulating enzymes that are highly specific for the hydrolysis of kappa-casein, resulting in very good curd formation. The overall proteolytic activity also has a significant impact on the development of flavor and texture in cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4). “NB” means that this product is formulated without added benzoate. Benzoate helps maintain the microbiological quality of liquid enzyme products. Chr. Hansen therefore strongly recommends that all products formulated without benzoate be stored and transported under the recommended conditions. If these recommendations cannot be followed, the powder version or the liquid version containing benzoate should be used.