Fromase® is a fungal protease that is often used instead of animal chymosin for making cheese. The type of Fromase® we provide (Fromase® XL) is extra thermolabile, so it will denature if it is heated.
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. Fromase® XL is thermolabile. In commercial use, this makes it particularly suitable for long-matured cheeses (such as Cheddar) in which continued enzyme activity as the cheese matures would lead to an inferior-quality product.
A classic school activity is to add chymosin to whole milk, incubate the mixture, and time how long it takes for the milk to gel. The effect of temperature, pH, enzyme concentration, type of millk, etc can be investigated (see link to practical protocol above left). Because it is thermolabile, Fromase® can be used to demonstrate denaturation of an enzyme. Bear in mind however, that for this demonstration, the enzyme must be heated to denature it before it is added to the milk.
The variety of Fromase® that the NCBE supplies is thermolabile. 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 in a fridge at 3–5 °C. Do not freeze.
DANGER. May cause allergy or asthma symptoms or breathing difficulties if inhaled. See Safety Data Sheet for further advice.
SAFETY DATA SHEET
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.
Please note: We are unable to supply this product to addresses in the United States of America.
PLEASE NOTE: THE NCBE SUPPLIES THESE ENZYMES TO SCHOOLS AND COLLEGES FOR EDUCATIONAL USE ONLY. COMMERCIAL USERS OF ENZYMES OR THOSE WHO REQUIRE ENZYMES FOR RESEARCH PURPOSES SHOULD CONTACT THE ENZYME MANUFACTURERS OR OTHER SUPPLIERS, NOT THE NCBE.