Description

Chymosin A, From Escherichia coli K-12 Containing The Prochymosin A Gene is a highly specific recombinant enzyme used as a milk-clotting agent. It is a critical processing aid in the dairy industry, offering a consistent, high-purity, and non-animal-derived alternative to traditional rennet. This product is essential for manufacturers of cheese and other dairy products seeking reliable, scalable, and standardized production processes.

Application

• Primary Cheese Production: As the key coagulating enzyme in the manufacture of various cheese types, including cheddar, mozzarella, gouda, and Swiss.
• Specialty Dairy Processing: Used in the production of vegetarian and halal/kosher-certified cheeses where animal-derived rennet is not permitted.
• Whey Protein Processing: Employed in controlled hydrolysis processes to modify functional properties of whey proteins.
• Food Ingredient Manufacturing: As a processing aid in the creation of dairy-based ingredients and flavor precursors.
• Research & Development: Used in biochemical and food science research for studying proteolysis and enzyme kinetics.
• Industrial Biotechnology: Serves as a model enzyme in fermentation and recombinant protein production studies.

Basic Information

Product Name	Chymosin A, From Escherichia coli K-12 Containing The Prochymosin A Gene
CAS No.	84484-18-4
Molecular Formula	Contact for details
Molecular Weight	~35,700 Da (Prochymosin A form)
Synonyms	Recombinant Chymosin A; Microbial Rennet; E. coli-derived Chymosin; Prochymosin A; Rennin (recombinant); Milk-clotting Enzyme; EC 3.4.23.4; Recombinant Calf Rennet
EINECS	Contact for details

Quality Control

Our recombinant Chymosin A is produced under strict quality management systems. Each batch is tested to ensure high activity, purity, and consistency, meeting the requirements for food-grade enzymes. Certificates of Analysis (COA) detailing activity (IMCU/g or SU), protein content, and microbiological specifications are provided and available upon request. Production can comply with relevant standards including FCC (Food Chemicals Codex) and GMP guidelines for food ingredients.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed in a cool, dry place to maintain stability and activity. For long-term storage, keep frozen at -20°C or below.

Specification

Item	Specification
Appearance	White to light beige powder or lyophilized solid
Identification (Activity)	Positive milk-clotting activity
Assay (Activity)	≥ 95% of labeled activity (e.g., IMCU/g or SU/mg)
Protein Content (Biuret)	≥ 80%
Loss on Drying	≤ 5.0 %
Microbiological Total Plate Count	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative in 1g
Salmonella	Negative in 25g

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