Description

Rennin B CAS NO 85713-24-2 is a high-purity enzyme preparation, specifically a form of chymosin, used as a critical coagulating agent in food processing. Its primary value lies in its ability to consistently and efficiently curdle milk, a fundamental step in cheese and dairy product manufacturing. This product is essential for producers in the food and dairy industries seeking reliable, high-quality ingredients for standardized production.

Application

• Cheese Production: Primary coagulant for curd formation in various cheese types, including cheddar, mozzarella, and gouda.
• Dairy Processing: Used in the manufacture of other dairy products like quark, paneer, and some types of yogurt.
• Food Ingredient Manufacturing: Serves as a key processing aid in the production of rennet tablets and liquid rennet for both industrial and artisanal use.
• Enzymatic Studies & Research: Used as a standard or reagent in biochemical and food science research laboratories.
• Pharmaceutical Excipient: Potential application as a processing aid in certain pharmaceutical formulations.

Basic Information

Product Name	Rennin B
CAS No.	85713-24-2
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Chymosin B; Rennet; Rennin; Chymosin (from calf stomach); Rennase; Milk-clotting enzyme; Peptilase A; EC 3.4.23.4
EINECS	Contact for details

Quality Control

Our Rennin B is produced and tested under a rigorous quality management system. Each batch is analyzed to ensure it meets stringent specifications for activity, purity, and microbiological safety, aligning with standards relevant to food-grade enzymes. A comprehensive Certificate of Analysis (COA) detailing assay, potency, and impurity profiles is provided with every shipment to guarantee traceability and consistency.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed to prevent absorption of atmospheric moisture.

Specification

Item	Specification
Appearance	White to light tan powder or lyophilized solid
Identification (IR)	Conforms to standard
Assay (Milk-Clotting Activity)	≥ XXX IMCU/mg (or as per grade)
Protein Content (Biuret)	≥ 90%
Loss on Drying	≤ 5.0%
Microbiological Total Plate Count	≤ 10,000 CFU/g
E. coli	Absent in 1g
Salmonella	Absent in 25g

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