ShineHerb
1 / 2
Chymosin is an aspartic protease first discovered in the stomachs of unweaned calves. It specifically cleaves the peptide bond between Phe105 and Met106 of κ-casein in milk, disrupting casein micelles to curdle milk. Its curdling activity and proteolytic capacity make it a critical enzyme responsible for texture development and characteristic flavor formation in cheese manufacturing.
Natural papain chymosin is a biological enzyme isolated and purified from unripe natural papaya fruit via bioengineering technology. It is widely used in the production of cheese and yogurt.
Chymosin is used in production to blend fresh cheese base materials with milk, water and other ingredients.
Chymosin can be applied in the treatment of lumbar intervertebral disc herniation.
Store in a cool, dry place away from light. Recommended storage temperature: below 0°C.
Enzyme activity may decrease to varying degrees if stored for an excessively long time or under unfavorable conditions. If temperature or humidity is too high, an appropriate increase in dosage is recommended during application.
| Weight | Packing method |
| 1kg | bag/kg, box outside (double plastic bag + Aluminum foil bag inside) |
| 10kgs, 25kg or more | by Drums or carton (2 layers plastic bag inside) |
| Weight | Delivery method | Delivery time | Destination |
| 1kg-25kgs | EMS, DHL, UPS, Fedex | 3-7days | Door to door |
| 25kgs-100kgs | DHL, FedEx, by Air | 3-7days | Door to door (to Airport by Air) |
| more than 100kgs | by Air | 3-7days | Door to Airport |
| by Sea | 10-35days | Door to port |
Chymosin is an aspartic protease originally discovered in the stomachs of unweaned calves. It functions by specifically cleaving the peptide bond of κ-casein in milk, which disrupts casein micelles and curdles the milk, making it essential for cheese texture and flavor development.
This enzyme features high thermal stability and performs exceptionally well under low pH conditions, successfully maintaining its enzymatic activity even at pH 3.
Using this enzyme ensures minimum loss of fat and protein in the curds, resulting in a higher cheese yield while effectively shortening the cheese ripening duration.
It is recommended to store Chymosin in a cool, dry place protected from light, ideally below 0°C. If stored under sub-optimal conditions, you may need to increase the dosage to compensate for any activity loss.
Standard packaging options include 1kg bags (double plastic bag + aluminum foil bag inside, boxed outside) and larger sizes of 10kg, 25kg, or more packed in drums or cartons with double-layer plastic bags inside.
For shipments up to 100kgs, delivery is typically handled door-to-door via EMS, DHL, UPS, or FedEx within 3-7 days. For shipments over 100kgs, air freight (3-7 days to airport) or sea freight (10-35 days to port) options are available.
