Chymosin preparation is a widely used enzyme preparation in the field of dairy production, mainly composed of bovine milk enzyme. It is a white or light yellow powder, and its industrial production method often uses solid culture microbial fermentation process, so it has high activity and stability.
Coagulase preparations are mainly used for milk coagulation in dairy production. Its function is to hydrolyze casein in milk into small molecular peptides and free amino acids, thus promoting the formation of milk solids.
In the process of making dairy products such as cheese, yogurt, and milk drinks, adding rennet can make the milk retain a certain amount of water while coagulating, thereby improving the quality and taste of the product.
The usage and dosage of rennet preparations are generally determined based on the characteristics of the desired dairy product and the requirements of the production process. Usually, the preparation is mixed with a certain proportion of water, and then the mixture is added to the milk. After a certain time and temperature conditions, the milk can solidify and form a specific dairy product.
Coagulase preparations can not only play a role in dairy production, but also be widely used in fields such as medicine and food additives. As a natural enzyme preparation, it is widely used in various fields and meets people's needs for natural, healthy, and safe food.
Therefore, as an important food additive, rennet preparation has a very broad market prospect.
In short, rennet preparation is a widely used enzyme preparation in the fields of dairy production, medicine, food additives, etc. Its main function is to promote the coagulation of milk, thereby producing different types of dairy products.
In the dairy market, rennet preparations have broad application prospects, which can improve the quality and taste of products and meet people's needs for healthy, safe, and natural foods.
Coagulase preparations logistic