Chymosin Cheese Coagulant CHY-MAX® M 1000 is well suited for production of all types of cheese with excellent performance.
CHY-MAX® M 1000 contains a milk-clotting enzyme chymosin 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 coagulant delivers numerous benefits including yield increase, dosage reduction, improved texture stability, possibility for shelf life increase, better taste, reduced bitterness, increased whey value and more.
The active milk-coagulating enzyme is chymosin.
You can make as you like it – salt content, spices, structure, taste, ripening, it’s all up to you!
The usage of CHY-MAX® M 1000 results in very good curd formation and increased yield.
CHY-MAX® M 1000 can be used for producing any type of cheese and pasta filata; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
The optimal characteristics and activity of the rennet are present throughout the shelf life.
What’s in it: Chymosin
The product does not contain colors and GMOs.
Sugar Free, Gluten free, Allergen free.
Additional information for CHY-MAX® M 1000:
Temperature: The optimum temperature for use of this product is around 36-40°C.
pH: The activity of coagulants is pH dependent; the lower the pH, the higher the activity.
Dosage: 36-40ml/ton milk
* The correct dosage of coagulants depends on the following factors: cheese type, temperature and pH of the cheese milk,
characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary according to country, dairy and day. Therefore,
exact dosage should be optimized to local conditions and your preferences.
** Use the rennet in combination with cheese starter cultures for even better results.
*** You can also add calcium dichloride.
Guidelines: Heat the milk to the desired renneting temperature. It is recommended to dilute 1 part of coagulant in 5-15 parts of water
prior to use. Dilution water must have a pH <6.4 and be free of chlorine. If pH and chlorine are not under control, we
recommend to mix 80% of cold water with 20% of cold milk, and use this solution for dilution. The diluted coagulant should
be added immediately to the milk while stirring for 2-3 minutes to distribute the coagulant properly in the cheesemilk.
Compostion: Chymosin, Water, Sodium chloride, sodium benzoate E211 (<=0.5%)
Storage: store at refrigerated conditions, protected from light in original package.
Storage temperature: from 0 to +8°C.
Transport at ambient temperature.
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CHY-MAX® M 1000 is а product of Chr. Hansen. Check here for more information about Chr. Hansen products.
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