Double-strength, 100% fermentation-derived chymosin enzyme (CHY-MAX Extra) for coagulation of milk. Consistent performance. Liquid form. This product is vegetarian.
Strong and reliable milk clotting.
IMCU (international milk clotting units) = 660 (avg)
Customers requesting shipping to warm climates in the summer months are encouraged to pay attention to tracking and promptly refrigerate product upon arrival.
Description
CHY-MAX Extra 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).
