The enzymatic preparation of 100% chemosin. It is produced according to TC U 24.1-32813696-016:2008 in liquid and dry forms. The product is obtained through cultivation of natural strain of higher fungus Penicillium canescens without the use of genetic engineering technologies. It is used in the manufacture of rennet cheeses of different groups.

The product effectively works in the range of pH 6.1-6.8 and temperature 30-40°C. The optimal values of temperature, pH and dosage depend on such parameters as the composition of the medium, the concentration of the substrate, the dwell time.

Shelf life - 12 months.


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