Bioven Ingredients produces and manufactures high purity Chymosin Enzyme. Cheese production requires the use of a 323 aminoacids protein called chymosin (also known as rennin). Chymosin (36 kDA) is a proteolitic enzyme which is usually obtained from calf stomachs. The role of this enzyme is to coagulate the milk, which is very important for digestion of milk in young animals.
Chymosin is added in the manufacturing of cheese.
- Proteolytic enzyme coagulate milk causing separation of curd and whey.
Cymosin is a proteolytic synthesized chief cells in the stomach.
Chymosin is secreted as an inactive proenzyme called prochymosin.
Chymosin is most active in acidic environment.