HANNILASE® XP 750 is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation. It is widely used In the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC). The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.
HANNILASE® XP 750 can be used for producing any type of cheese; hard, semi-hard, soft, mold-ripened, low-fat and ingredient cheeses. However, due to high unspecific proteolitic activity, the use of this product is ideally suited for producing young cheeses and is not recommended for cheese makers looking for high yield or for mature cheeses with out bitterness.
Guaranteed minimum activity: >=710 IMCU/mL. Average activity per analysis: 750 IMCU/mL.
Dosage: 33-66 IMCU/l milk. The correct dosage of coagulants depends on the following factors: cheese type, temperature and pH of the cheese milk and characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary according to country, dairy and day. Therefore, exact dosage should be optimized to local conditions. Due to the presence of an inhibitor in some colostrum, the dosage of Rhizomucor miehei coagulants may have to be increased by 20% or more in raw milk if colostrum is present. Alternatively, the use of CHY-MAX® M may be considered.
Size available: 1 gallons or 5 gallons