Description
Indication:
VV-Chymosin is a milk-clotting enzyme used in the dairy industry for cheese production. It aids in coagulating milk by breaking down casein, ensuring firm curd formation and improved cheese yield and texture.
Dosage & Administration:
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Dosage: Typically 1–2 ml per 100 liters of milk, depending on milk quality and desired clotting time.
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Dilute in clean water before mixing evenly with milk at 30–35°C.
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