Description

Rennin is a proteolytic enzyme, also known as chymosin, which is critical for the coagulation of milk in the cheesemaking process. Its primary value lies in its high specificity for cleaving the κ-casein protein, enabling efficient curd formation without excessive proteolysis. This product is essential for manufacturers in the food and dairy industries, particularly for producing high-quality cheese, rennet tablets, and other fermented dairy products.

Application

• Cheese Production: Primary enzyme for coagulating milk to form curds in the manufacture of various cheese types.
• Rennet Tablets & Powders: Key active ingredient in standardized rennet preparations for controlled dairy processing.
• Dairy Protein Hydrolysis: Used in the modification of milk proteins to create specialized ingredients with improved functional properties.
• Food Biotechnology Research: Essential reagent in enzymatic studies and the development of novel dairy-based products.
• Traditional & Specialty Cheesemaking: Provides consistent and reliable coagulation for both artisanal and industrial-scale operations.

Basic Information

Product Name	Rennin
CAS No.	148465-73-0
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Chymosin; Rennet; Rennase; Milk-Clotting Enzyme; Rennin from Calf Stomach; Calf Rennet; Peptilase A; EC 3.4.23.4
EINECS	Contact for details

Quality Control

Our Rennin is produced and tested under strict quality management systems to ensure it meets the high standards required for food-grade enzyme applications. Each batch is characterized for its milk-clotting activity and purity profile. A comprehensive Certificate of Analysis (COA), detailing specifications such as activity, microbial limits, and absence of key contaminants, is provided to guarantee consistent performance and safety in your formulations.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at temperatures between 2°C and 8°C to maintain optimal enzymatic activity and stability. This product is hygroscopic (moisture-sensitive) and should be handled in a low-humidity environment to prevent degradation.

Specification

Item	Specification
Appearance	Light-colored powder or liquid
Identification (IR)	Conforms to standard
Assay (Activity)	≥ XXX IMCU/g (or as specified)
Protein Content	By Biuret method
Loss on Drying	≤ 8.0 %
Microbial Limits	Meets food-grade standards

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.