Description
Active Ingredient: Chymosin
Category: Coagulating Enzyme / Dairy Processing Agent
Presentation: 100 mL | 250 mL | 1 L bottles
Indication
VV-CHYMOSIN is used in dairy processing to coagulate milk during cheese and paneer production. It ensures clean curd formation, better whey separation, and consistent texture and yield in both soft and hard cheeses.
Dosage & Administration
Recommended dosage is 0.2 – 0.5 mL per liter of milk, depending on milk quality and desired coagulation time. Dilute the enzyme in 10–20 times its volume of clean water before adding to milk at 30–37 °C. Stir gently and allow curd formation to o
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