Trypsin enzyme 12500 I.U/g – food additives Powder – soluble Code : WS-001007

-Definition: the distinctive phytobiochem product from the food trypsin enzyme that is used in the manufacture of different types of cheeses
– the main composition : the trypsin enzyme
– the final form : powder – soluble
– commercial units : 25 kg
– code : WS-001007
– dose :
– the ratio of the addition of trypsin enzyme The diet is: 100 – 150 g / ton
– Properties :
– Trypsin is an enzyme that digests and analyzes protein into smaller molecules, peptides or amino acids.
– The enzyme trypsin is used in the manufacture of dairy products through its important role in increasing the nutrition of bacteria (starter) that enter into the manufacture of dairy products such as cheese. This is done by digesting the protein in milk, which provides a source of food for the bacteria, which will reduce the use of the starter, which reduces The material cost of cheese production
– the trypsin enzyme has an important role in the cheese industry, because it speeds up the cheese leveling process, which increases the rate of cheese production and thus increases the financial return
– the food trypsin enzyme that you provide to phytobiochem participates in giving your cheese products the distinct taste you want by Cycle f To motivate the initiator to produce the lactic acid that gives the cheese its distinctive taste, which will make your cheese products outperform the other cheese products
– we at Phytobiochem produce trypsin at a concentration of 12500 IU / g
– The food trypsin enzyme provided to you by phytobioche has a high thermal stability which makes it withstand high temperatures
– also the food trypsin enzyme has stability in different pH levels, which allows it to maintain its role when a variation in the degree of PH occurs