Amylase
Lipase
Protease
Cellulase
Gluco - Isomerase

Gluco-Oxidase

Transglutaminase
Xylanase
Lactase
Papain
Invertase
Pectinase
Pepsin 

Trypsin
Chymotrypsin
Bromelain
Chymosin
Dextranase
Fructosyl transferase
Inulinase
Serratiopeptidase
Nattokinase

Hemicellulase
Lysozyme
Beta glucanase
Maltase
Phytase
Mucolase
Glutaminase

Mannanase
Alpha-galactocidase

Laccase

Chymosin

(EC No.: 3.4.23.4)

This enzyme is dated back to 2000 B.C. It is a proteolytic enzyme found in the form of rennet and produced in the stomach of new born ruminant mammals which causes the coagulation of milk in their stomach so that proper absorption can take place. Because of this property, chymosin enzyme is used in the production of all kinds of cheese.

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Functional properties:

• pH: 3.5 - 4.0

• Temperature: 40-45°C

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Prime industrial use:

• Cheese production

• Milk coagulation