LIQUID CLUTTERING ENZYME
TM «LAKTUSYA»
The milk-clotting enzyme is a preparation of microbiological origin and is obtained from special strains of Rhizomucor miehei. The enzyme has the properties of pure chymosin, has a pronounced splitting effect on kappa-casein, which leads to good clot formation.
The maximum coagulating effect
helps to achieve high product
quality and optimum yield.
The enzyme works equally well in milk
with high and low acidity.
The bacterial enzyme is suitable for the production of cheeses (hard, semi-hard, soft, semi-soft), blue cheese, feta cheese, cottage cheese.
Consumption of a milk-clotting drug
| Activity | Application | Tara | Consumption per 1 ton of raw materials |
| BOVIREN 2200 liquid | For cheeses and cheese | Canister 5L; 10L; 20L | 20 ÷ 35 ml |
| For cottage cheese | 2,0 ÷ 3,5 ml | ||
| BOVIREN 750 liquid | For cheeses and cheese | Canister 5L; 10L; 20L | 40 ÷ 60 ml |
| For cottage cheese | 4,0 ÷ 6,0 ml |
Package
The liquid clotting agent is supplied in a plastic canister. Each packaging unit of the drug is marked with: Mu/g coagulation activity, expiration date, storage conditions.
Storage
Storage of the drug is carried out at a temperature of 2 to 60C, for 2 years.
The use of a milk-clotting drug
Ø The consumption of LAKTUSYA BOVIREN 2200 liquid milk-clotting preparation is 20 ÷ 35 ml per 1000 kg of milk (32 ÷ 380С) for cheese production, and 2.0 ÷ 3.5 ml per 1000 l of mixture for cottage cheese production.
Before using the enzyme for cheese production, the established norm at the rate of 20 ÷ 35 ml per 1000 l of mixture is dissolved in 1500 ÷ 2000 cm3 of drinking water (without chlorine), and for the production of cottage cheese – 2.0 ÷ 3.5 ml per 1000 l of mixture in 100 cm3 of drinking water. The temperature of the water for enzyme dissolution is 18 ÷ 300C.
Ø The consumption of LAKTUSYA BOVIREN 750 liquid milk-clotting preparation is 40 ÷ 60 ml per 1000 kg of milk (32 ÷ 38°C) for cheese production, and 4.0 ÷ 6.0 ml per 1000 l of mixture for cottage cheese production.
Ø Before using the enzyme for the production of cheese, the established norm is 40 ÷ 60 ml per 1000 kg of milk, and for the production of cottage cheese – 4.0 ÷ 6.0 ml per 1000 l of the mixture.
After adding the enzyme solution, the mixture is stirred for 2 – 3 min, then the stirrers are stopped with a gradual decrease in speed to form a homogeneous clot.
Ø Before the introduction of a milk-clotting preparation, the required amount of bacterial starter, calcium chloride is added to the milk in accordance with the current instructions for the manufacture of the required type of product;
Ø The end of the coagulation process occurs within 30 ÷ 40 minutes.