EC Number |
Application |
Reference |
---|
3.4.23.4 | food industry |
chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making |
731963 |
3.4.23.4 | food industry |
coagulant for cheese making |
708236 |
3.4.23.4 | food industry |
the enzyme is used as milk coagulant in the cheese industry |
731839 |
3.4.23.4 | food industry |
the enzyme is used for the production of Reggianito cooked cheese |
732234, 732235 |
3.4.23.4 | food industry |
the enzyme is used industrially in cheese production |
731064 |
3.4.23.4 | food industry |
the enzyme plays an essential role in the coagulation of milk in the cheese industry |
753908 |
3.4.23.4 | food industry |
used as milk coagulant in cheese preparation |
686199 |
3.4.23.4 | food industry |
used for the production of dairy products |
687229, 687241 |
3.4.23.4 | more |
under typical cheese-making conditions (pH 6.6, 0-2 mM CaCl2) the clotting activity of camel chymosin is ca. 80% higher than the activity of bovine chymosin (average clotting activity of camel chymosin is 70% higher than the activity of bovine chymosin), camel chymosin is more thermostable than bovine chymosin |
667435 |
3.4.23.4 | synthesis |
use of chymosin to cleave a pro-chymosin derived fusion tag releasing native target proteins. After modification of the pro-chymosin fusion tag chymosin can remove this tag at more neutral pH 6.2, less prone to compromise the integrity of target proteins. Chymosin produces intact native target protein both at the level of small and large-scale preparations |
710493 |