Description

Rennin is a proteolytic enzyme, specifically an aspartic endopeptidase, known for its crucial role in the coagulation of milk. This product, identified by CAS No. 9015-94-5, is essential for initiating the digestion of milk proteins, primarily cleaving κ-casein. It is a vital processing agent in the food industry, particularly for cheese production, where it is responsible for curd formation. Manufacturers and R&D facilities in the dairy, food science, and biochemical sectors rely on high-quality rennin for consistent product performance and process control.

Application

• Cheese Manufacturing: Primary use as a milk-clotting agent (coagulant) in the production of various cheese types, including cheddar, mozzarella, and Swiss.
• Dairy Product Research: Used in laboratory settings to study milk protein digestion, enzyme kinetics, and the development of novel dairy products.
• Food Ingredient Production: Employed in the preparation of hydrolyzed milk proteins and specialized dairy-based ingredients.
• Diagnostic Reagents: Serves as a component in certain biochemical assays and diagnostic kits related to protein analysis.
• Enzymatic Studies: A model enzyme for academic and industrial research in enzymology, protein chemistry, and structural biology.
• Traditional Rennet Substitute: Used as a microbial or fermentation-produced alternative to animal-derived rennet in vegetarian cheese production.

Basic Information

Product Name	Rennin
CAS No.	9015-94-5
Molecular Formula	N/A (Enzyme preparation)
Molecular Weight	N/A (Variable, ~30-40 kDa for chymosin component)
Synonyms	Chymosin; Rennet; Rennet extract; Milk-clotting enzyme; Aspartic protease; EC 3.4.23.4; Calf rennin; Microbial rennin
EINECS	Contact for details

Quality Control

Our Rennin is produced and tested to ensure high activity and consistency suitable for food-grade and research applications. Quality assurance protocols include testing for milk-clotting activity, microbiological purity, and the absence of specified contaminants. We adhere to relevant food safety standards. A Certificate of Analysis (COA) detailing lot-specific activity, purity, and test results is provided with each shipment.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C (refrigerated) for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed tightly after each use to prevent moisture absorption, which can degrade enzymatic activity. For extended storage, consider freezing at -20°C.

Specification

Item	Specification
Appearance	Light tan to brown powder or liquid
Identification (Activity)	Positive milk-clotting activity
Assay (Activity)	≥ 90% of labeled activity (e.g., IMCU/g or Soxhlet units)
Loss on Drying	≤ 8.0 %
Microbiological Analysis	Total Plate Count, Yeast & Mold within specification
Pathogens	Salmonella spp., E. coli: Negative

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