CHYMOSIN Aspergillus (Aspergillus niger)

Product Overview

A fermentation-derived milk-clotting enzyme (CAS 9001-98-3) produced from the filamentous fungus Aspergillus niger in pure submerged culture. Engineered for fast, uniform and repeatable milk clotting at scale, with robust certification (kosher/halal) headroom. Available in liquid and powder, with IMCU strength custom-tuned per order.


Liquid & Powder Formats (Aspergillus)
Format Standard activity Dosage per 1000 L milk* Appearance
Liquid 600 / 1000 IMCU/mL same tiers as yeast Light yellow to light brown liquid
Powder 2200 / 20000 / 30000 IMCU/g same tiers as yeast White to light brown powder

* Stir into 1000 L milk, hold 25–30 min at approx. 32 °C for coagulation.

Where Aspergillus CHYMOSIN Shines

Mozzarella and other pasta-filata, Parmesan/Parmigiano, Provolone and semi-hard industrial formats. Fast, dependable clotting suits high-volume lines, while the fungal source fits certified (halal/kosher) programs and helps limit bitter-peptide formation in fresh-ripened styles.

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 1–2 years
  • Standard pack : 1L/bottle,10L/carton; 25 kg / drum; custom sizes on request