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Safety Information

R5876

Sigma-Aldrich

Rennet from Mucor miehei

Type II

Synonym(s):

Chymosin (primary component)

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About This Item

CAS Number:
9042-08-4
EC Number:
232-926-8
MDL number:
MFCD00132172
UNSPSC Code:
12352202
NACRES:
NA.61

biological source

microbial (Rhizomucor miehei)

Quality Level

200

type

Type II

form

powder

concentration

≥4% protein (Lowry)

storage temp.

−20°C

General description

Rennet, an enzyme extract is mainly used in the dairy industry. Chymosin is the main constituent of rennet. In commercial preparation of rennet, other proteases like bovine pepsin is also present in varying concentrations.

Application

Rennet from Mucor miehei has been used:
  • for milk coagulation trials
  • to coagulate the untreated milk and patatin treated milk
  • to coagulate the defatted samples of mammary secretions

Studies have shown that heat treatment of milk causes an increase in the rennet-induced coagulation times. This time was proportional to the temperature of the heat treatment.

Physical form

Powder containing maltodextrin and sodium chloride

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

R5876-VAR:
R5876-BULK:
R5876-10G:
R5876-100G:
R5876-50G:

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Serum and mammary secretion antibody responses in porcine epidemic diarrhea-immune gilts following porcine epidemic diarrhea vaccination
Bjustrom-Kraft J, et al.
Journal of Swine Health and Production, 26(1), 34-40 (2018)
Factors affecting enzyme activity in food processing
Proteins: Structure, Function, and Genetics, 337-365 (2018)
Microbial production of enzymes used in food applications
Micro Electro Mechanical Systems (MEMS), 2011 IEEE 24th International Conference on. IEEE, 262-287 (2013)
Potato patatin generates short-chain fatty acids from milk fat that contribute to flavour development in cheese ripening
Spelbrink REJ, et al.
Applied Biochemistry and Biotechnology, 176(1), 231-243 (2015)
Impact of Physical-Chemical Properties on Milk Coagulation Ability for Some Albanian Breeds of Cow, Sheep and Goat
Hoxha M and Mara V
International journal of language & communication disorders, 1(3), 234-238 (2012)
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