CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate withAspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains amilk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activityalso has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
CHY-MAX® Powder Extra NB can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses.
