Chymosin - Compliant food - grade enzyme preparation

Introduction Chymosin (CAS No. 9001-98-3) is a specific proteolytic enzyme. Its core function is to break down κ-casein in milk, causing it to coagulate quickly to form curds. It is a key raw material in the dairy industry such as cheese making. Its main sources are divided into three categories: traditional animal sources (e.g., extracted from the abomasum of calves), mainstream microbial sources (e.g., mold fermentation, which has low cost and stable supply), and less commonly used plant sources (e.g., extracted from figs). As a compliant food additive, it is approved for use worldwide. As long as it meets standards, its safety is guaranteed. In addition to dairy products, it is also used in small amounts in fields such as food protein modification and biological research.