CHYMOSIN (Fermentation-Produced Chymosin)-FPC-Yeast origin

Product Overview

A fermentation-derived milk-clotting enzyme (CAS 9001-98-3) produced from the dairy yeast Kluyveromyces lactis in pure submerged culture. Delivers high-specificity coagulation with minimal background proteolysis — the profile preferred for premium, long-ripened cheeses. Available in liquid and powder, with IMCU strength custom-tuned per order.

Liquid & Powder Formats (Yeast)

Format Standard activity Dosage per 1000 L milk* Appearance
Liquid 600 IMCU/mL 75–85 mL Light yellow to light brown liquid
Liquid 1000 IMCU/mL 45–50 mL Light yellow to light brown liquid
Powder 2200 IMCU/g 22.5–25 g White to light brown powder
Powder 20000 IMCU/g 2.25–2.5 g White to light brown powder
Powder 30000 IMCU/g 1.5 g Powder
* Stir into 1000 L milk, hold 25–30 min at approx. 32 °C for coagulation.

Best-Suited Cheeses (Yeast)

Cheddar, hard & long-ripened cheeses, Swiss/Emmental, aged Gouda — thanks to highest specificity and minimal background proteolysis, it keeps a clean, non-bitter flavor over long maturation and protects yield and texture.

Custom Activity (IMCU) Available

Tell us the IMCU/mL or IMCU/g you need — we calibrate and formulate to your target, in liquid or powder.

Quality, Storage & Packaging

  • Activity per ISO 11815 / IDF 157; complies with GB 1886.174-2024 (China origin spec)
  • Storage 2–8 °C refrigerated, light-protected; Liquid shelf life 1 year, Powder 2 years
  • Standard pack: 1L/bottle,10kg/carton; 25 kg / drum; custom sizes on request