Chymax

PRODUCT DETAILS:

CHYMAX:
Microbial liquid rennet for milk coagulation in cheese production.

DESCRIPTION:

Chymax is a liquid rennet designed to optimize the cheese-making process, ensuring efficient and uniform milk coagulation. Its formulation with microbial chymosin allows for precise action on kappa-casein, facilitating the separation of curd and whey. It is ideal for the production of hard, semi-hard, mold-ripened, low-fat cheeses, and other types of cheese requiring controlled coagulation. Furthermore, its microbial origin guarantees an animal residue-free product, contributing to the quality and food safety of dairy products.

ACTIVE INGREDIENT:

• Microbial Chymosin: 100%

APPLICATION METHOD:

Administer Chymax following these instructions:

• Dosage:
  • Hard and semi-hard cheeses: 20 - 50 IMCU/L of milk
  • Mold-ripened cheeses: 30 - 60 IMCU/L of milk
• Procedure:
  • Heat the milk to the desired coagulation temperature.
  • Dilute 1 part of rennet in 5 - 15 parts of water before use.
  • Add the diluted rennet to the milk while stirring for 2 - 3 minutes to distribute it homogeneously.
• Precautions:
  • Use dilution water with a pH less than 6.4 and chlorine-free.
  • Store in a cool, dry place, protected from light, at a temperature between 2 and 8 °C.
  • Once opened, consume within the next 3 months.

BENEFITS:

• Efficient coagulation: Promotes the formation of a firm and homogeneous curd.
• Application versatility: Suitable for hard, semi-hard, and mold-ripened cheeses.
• High specificity: Acts on kappa-casein without affecting other milk proteins.
• Safe to use: Product of microbial origin, free from animal residues.
• Process optimization: Improves texture and aroma development in cheeses.

PRESENTATIONS:

• 490 mL bottle
• Liter bottle
  

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