Description

Rennin From Mucor Miehei, Lyophilized, ~ 0.1 U/Mg CAS NO 9073-79-4 is a highly purified, lyophilized enzyme preparation derived from the controlled fermentation of the fungus *Mucor miehei*. This product is a critical milk-clotting agent used in the production of cheese and other dairy products, offering a consistent and reliable alternative to traditional animal rennet. It is essential for manufacturers in the food and dairy industry seeking a standardized, microbial-source coagulant to ensure product quality and process efficiency.

Application

• Primary Milk Coagulation in Cheese Manufacturing: Used for the controlled cleavage of κ-casein to initiate curd formation in various cheese types, including cheddar, mozzarella, and Swiss.
• Dairy Protein Processing: Employed in the production of caseinates, milk protein concentrates, and other specialized dairy ingredients.
• Enzymatic Modification of Dairy Products: Applied in the development of textured dairy products, yogurts, and fermented milk with specific functional properties.
• Food Research & Development: Serves as a key reagent in laboratory studies for developing new dairy-based foods and optimizing enzymatic processes.
• Production of Rennet Casein: A vital enzyme in the industrial-scale production of rennet casein, a key ingredient in processed foods and non-food applications.
• Animal-Free / Vegetarian Cheese Production: Provides a microbial, non-animal origin coagulant suitable for vegetarian and specific religious dietary requirements.

Basic Information

Product Name	Rennin From Mucor Miehei, Lyophilized, ~ 0.1 U/Mg
CAS No.	9073-79-4
Molecular Formula	Protein (Enzyme)
Molecular Weight	Approx. 30-40 kDa (Contact for details)
Synonyms	Microbial Rennet; Mucor Miehei Rennet; Rennin (Microbial); Milk-Clotting Enzyme (Mucor miehei); Aspartic Protease from Mucor miehei; Thrombin-like Enzyme (Mucor miehei); Microbial Coagulant; Fungal Rennet; E.C. 3.4.23.23
EINECS	Contact for details

Quality Control

Our Rennin From Mucor Miehei is produced under strict quality management systems. Each batch is tested to ensure it meets Food Chemical Codex (FCC) guidelines and relevant food safety standards. Our products undergo rigorous quality testing to ensure compliance with industry standards. Certificates of Analysis (COA) are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C. This product is hygroscopic (moisture-sensitive). For long-term stability, store desiccated at -20°C. Allow the vial to reach room temperature before opening to minimize moisture uptake.

Specification

Item	Specification
Appearance	White to light beige lyophilized powder
Activity	~ 0.1 U/mg (Soxhlet Units)
Identification (IR)	Conforms
Protein Content (Biuret)	> 90%
Loss on Drying	< 5.0 %
Microbiological Analysis	Meets FCC criteria

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