Chymosin (Rennet Enzyme) · Milk Coagulation Enzyme for Cheese Making and Dairy Processing

Key characteristics

• Primary role: initiates milk coagulation for curd formation in cheese making.
• Formats:
  • Liquid chymosin for dosing via pumps or calibrated additions,
  • Powder chymosin for dry storage and controlled reconstitution where applicable.
• Activity and performance:
  • Supplied with activity expressed in industry units (e.g., IMCU or other agreed system),
  • Performance is influenced by milk composition, pH, calcium level, temperature and processing time.
• Process focus:
  • Consistent coagulation time and curd firmness development,
  • Controlled proteolysis aligned with cheese style and ripening goals.

Atlas can help align chymosin activity and format to your plant conditions, cheese style and dosing equipment.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

• Enzyme activity: defined in the agreed unit system and measured by stated method.
• Physical form: liquid (with defined density/viscosity) or powder (with defined solubility/flow).
• pH (liquid grades): controlled for stability and dosing behavior.
• Microbiological quality: targets appropriate for dairy processing under GMP.
• Contaminants: parameters within required limits (food enzyme standards and customer requirements).
• Stability and shelf life: stated on COA/specification and linked to storage conditions.

Each lot is supplied with a Certificate of Analysis (COA) and a specification sheet. Additional documents can include allergen statements, GMO status (where applicable), origin/production statements and other compliance documentation requested for destination markets.

Cheese types

• Hard and semi-hard cheeses: supports consistent coagulation and curd firmness development.
• Soft cheeses: enables controlled gel formation and cutting behavior under milder conditions.
• Fresh cheeses: supports fast, repeatable curd formation for high-throughput production.
• Regional and specialty cheeses: grade selection aligned with traditional process targets and ripening profiles.

Dairy process considerations

• Milk standardization: fat/protein ratio and calcium balance influence coagulation performance.
• Heat treatment: thermal history can change coagulation behavior; adjust conditions accordingly.
• pH and temperature: key levers for coagulation speed and gel strength.

Usage and dosing guidance

• Dosage: depends on activity, milk composition and target coagulation time; optimize through trials.
• Addition method:
  • Liquid grades: typically diluted in clean, cool water for uniform distribution before addition,
  • Powder grades: reconstitute per supplier guidance and ensure full dissolution before use.
• Mixing:
  • Ensure uniform dispersion in the vat to avoid local over- or under-dosing,
  • Standardize mixing time and agitation intensity to reduce batch variability.
• Process control:
  • Track coagulation time and cutting point consistently (instrument or standardized manual method),
  • Validate yield, moisture and texture outcomes in finished cheese.
• Regulatory and labeling:
  • Food enzyme labeling and processing-aid status vary by market; confirm the applicable framework.

Quality and documentation

• Supplied as chymosin with agreed specification targets for activity, stability, microbiology and contaminants.
• Each lot includes a Certificate of Analysis (COA) and specification sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin/production statements and compliance documents according to destination needs.
• Food safety and quality certificates can be shared on request depending on supplier and market requirements.
• Customers remain responsible for confirming permitted use and labeling in destination markets.

Packaging, storage and logistics

• Standard packaging: liquid grades in sealed HDPE containers; powder grades in sealed bags or cartons (pack formats depend on grade and supplier).
• Storage: keep tightly closed and follow temperature guidance stated on the label/specification to protect activity.
• Handling: avoid contamination and moisture ingress; use good stock rotation.
• Shelf life: stated on COA/specification; validate in your storage and distribution conditions.
• Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share preferred format (liquid/powder), target activity unit system, packaging preference, annual volume and destination markets.