Maxiren gives cows something to moo about. Maxiren is the cheese-making enzyme chymosin. It is identical to the animal product but is obtained instead from a dairy yeast, Kluyveromyces lactis.
SOURCE
Maxiren is produced by a genetically-modified strain of Kluyveromyces lactis.
USES
Maxiren is used in place of calf chymosin for coagulating milk proteins during cheese-making. Its performance and properties are identical to calf chymosin preparations of comparable ‘strength’.
ACTIVITY
Maxiren induces milk-clotting through hydrolysis of the phenylalanine-methionine linkage of kappa casein. The coagulation time is inversely proportional to the enzyme concentration. The optimum activity for raw milk is reached at 42.5 °C and pH 6.6; and for pasteurised milk at 45 °C and pH 6.5. Chymosin is inactive at temperatures above 55 °C and below 15 °C. Additional information about the properties of Maxiren are provided with the enzyme.
STORAGE
Maxiren should be stored at 3-5 °C.
CHYMOSIN (Maxiren)
Maxiren ..... 100 mL ..... *£14.00 (GBP)
ORDERING
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.
*Maxiren is currently zero-rated for VAT.
PLEASE NOTE
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.
Copyright © NCBE, 2012 | www.ncbe.reading.ac.uk
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