Summer Sale - free shipping on all orders!
Personal menu
Search
Categories

Fermented Chymosin

Fermentation chymosins improve the yield, functionality,and quality of your cheeses

View as Grid List
Sort by
Display items per page

CHY-MAX® M 1000 coagulant 1 L

I200PRE0070
Call for pricing

CHY-MAX® Extra coagulant 5 gal

I200PRE0020

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Call for pricing

CHY-MAX® M coagulant 5 gal

I200PRE0060

CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Call for pricing

ChymO-PLUS coagulant 600 IMCU 250 ml

I200PRE0035
Call for pricing

CHY-MAX® Powder Extra NB 500 g

I200PRE0800

CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Call for pricing

CHY-MAX® Extra coagulant (Box of 4 x 1 gal)

I200PRE0025

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Call for pricing

CHY-MAX® Extra coagulant 1 gal

I200PRE0026

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Call for pricing

ChymO-PLUS coagulant 600 IMCU 1 L

I200PRE0031
Call for pricing