Description

Rennet Type Ii CAS NO 9042-08-4 is a standardized enzyme preparation derived from microbial sources, primarily used as a coagulant in food processing. This product is critical for ensuring consistent curd formation and texture in dairy manufacturing. It is an essential ingredient for producers in the cheese, yogurt, and other fermented dairy industries seeking reliable and efficient protein coagulation.

Application

• Cheese Production: Primary coagulant for forming curds in the manufacture of various cheese types, including cheddar, mozzarella, and Swiss.
• Yogurt and Fermented Milk Products: Used to modify texture and improve the consistency and firmness of set-style yogurts.
• Whey Protein Concentration: Aids in the separation of casein from whey, facilitating the production of whey protein concentrates and isolates.
• Rennet Casein Production: Essential for the industrial-scale production of high-purity rennet casein used in non-dairy applications and food ingredients.
• Food Ingredient Manufacturing: Serves as a processing aid in the production of certain dairy-based flavors and functional food ingredients.
• Research & Development: Used in biochemical and food science laboratories for studying enzyme kinetics and protein coagulation processes.

Basic Information

Product Name	Rennet Type Ii
CAS No.	9042-08-4
Molecular Formula	N/A (Enzyme Mixture)
Molecular Weight	N/A (Enzyme Mixture)
Synonyms	Microbial Rennet; Microbial Coagulant; Rennin (Microbial); Chymosin (Microbial); Milk-Clotting Enzyme; Clotting Enzyme; Fermentation-Produced Chymosin (FPC); EINECS 232-964-1
EINECS	232-964-1

Quality Control

Our Rennet Type Ii is produced under strict quality management systems to ensure batch-to-batch consistency and performance. It is manufactured to meet relevant food-grade specifications, including compliance with Food Chemicals Codex (FCC) guidelines. Each lot is tested for key parameters such as coagulating activity, microbial load, and absence of specified impurities. A Certificate of Analysis (COA) documenting purity, strength, and safety is available for every shipment.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at temperatures between 2°C and 8°C (35.6°F - 46.4°F) to maintain optimal enzymatic activity and stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed to prevent absorption of atmospheric moisture. Avoid exposure to extreme temperatures and incompatible materials.

Specification

Item	Specification
Appearance	Light brown to tan liquid or powder
Identification (Activity)	Positive for milk-clotting activity
Assay (Coagulating Strength)	Standardized to declared activity (e.g., IMCU/mL or Soxhlet Units)
pH (for liquid forms)	5.0 - 6.5
Total Microbial Count	< 10,000 CFU/g or mL
Yeast and Mold	< 100 CFU/g or mL
E. coli	Negative
Salmonella	Negative

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