{"id":27281,"date":"2023-10-26T12:12:17","date_gmt":"2023-10-27T08:46:48","guid":{"rendered":"https:\/\/naturalpoland.com\/produkty\/uncategorized\/chymosin-ec-3-4-23-4\/"},"modified":"2023-10-27T10:46:48","modified_gmt":"2023-10-27T08:46:48","slug":"chymosin","status":"publish","type":"product","link":"https:\/\/naturalpoland.com\/en\/products\/products-for-the-food-industry\/enzymes\/dairy\/chymosin\/","title":{"rendered":"Chymosin EC 3.4.23.4"},"content":{"rendered":"<h3>Origins:<\/h3>\n<ul>\n<li><strong>Bacteria:<\/strong> <em>Escherichia coli K-12<\/em><\/li>\n<li><strong>Fungi:<\/strong> <em>Aspergillus niger, Kluyveromyces lactis, Rhizomucor miehei<\/em><\/li>\n<\/ul>\n<h3>Effect:<\/h3>\n<ul>\n<li><strong>Decomposition catalysis:<\/strong> Chymosin catalyzes the breakdown of peptide bonds of proteins, leading to the formation of smaller molecules.<\/li>\n<li><strong>Casein conversion:<\/strong> This enzyme is responsible for the transition of milk casein from colloidal form to curd form, a key process in cheese production.<\/li>\n<\/ul>\n<h3>Applications:<\/h3>\n<ul>\n<li><strong>Cheese curd formation:<\/strong> Using the rennet method, chymosin speeds up the process of cheese curd formation.<\/li>\n<li><strong>Whey clarification:<\/strong> Participates in the formation of the clear emulsion that is whey, and in the formation of solid, tangled curds.<\/li>\n<li><strong>Cheese ripening:<\/strong> Its proteolytic activity is crucial during cheese ripening, affecting its taste, texture and properties.<\/li>\n<li><strong>Whey hydrolysis:<\/strong> A process that allows whey to be used in medical products.<\/li>\n<li><strong>Yogurt production:<\/strong> Chymosin reacts with lactose, allowing it to go from liquid to solid form, which is crucial in yogurt production.<\/li>\n<\/ul>\n<p>Due to its versatility and effectiveness, chymosin EC 3.4.23.4 has become an indispensable enzyme in the dairy industry, contributing to the production of high-quality dairy products.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Chymosin<\/strong>, with the symbol <strong>EC 3.4.23.4<\/strong>, is an enzyme with specific proteolytic activity that plays a key role in milk processing. Derived from both bacteria and fungi, it is an indispensable tool in many aspects of dairy technology.<\/p>\n","protected":false},"featured_media":27477,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[2725],"product_tag":[],"class_list":{"0":"post-27281","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-dairy","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chymosin EC 3.4.23.4 - Wholesale Distributor<\/title>\n<meta name=\"description\" content=\"Chymosin EC 3.4.23.4 is an indispensable enzyme in the dairy industry, contributing to the production of high-quality dairy products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/naturalpoland.com\/en\/products\/products-for-the-food-industry\/enzymes\/dairy\/chymosin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chymosin EC 3.4.23.4 - 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