University of Reading

Fromase is a fungal protease that is often used instead of animal chymosin for making cheese.


Fromase is a protease produced by the soil fungus Rhizomucor miehei.


Fromase is used in place of calf chymosin for coagulating milk proteins during cheese-making. Its activity is different from that of calf chymosin (see below).


The variety of Fromase that the NCBE supplies (Fromase XL) is thermolabile (its activity is significantly reduced above 40 °C). In commercial use, this makes it particularly suitable for certain types of cheese in which continued enzyme activity would lead to an inferior-quality product (e.g., long-matured cheeses). In an educational context, this property provides an opportunity to investigate the effect of temperature on the stability of the enzyme. Detailed information about the properties of Fromase are provided with the enzyme.


Fromase should be stored at 3-5 °C.


Fromase XL ..... 100 mL ..... *£17.00 (GBP)


All of the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and handling must also be paid on orders from outside the United Kingdom. Details of how to order are given on the price list and on the Ordering web page.

*Fromase is currently zero-rated for VAT.

For legal reasons, we cannot accept orders by eMail. We are also unable to supply this enzyme product to addresses in the United States of America.


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Equipment and materials | Enzymes