CHJ.59464
Rennin from calf stomach
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Ordering
Available Variants100 mg
CHJ.59464-100mg
Price
€377.60
Available – Dispatch in 14 days
| Availability & Stock | Pack | SKU | Price (EUR) |
|---|---|---|---|
|
Available – Dispatch in 14 days
Global Network - International delivery
|
100 mg | CHJ.59464-100mg | €377.60 |
≥20 units/mg protein
SDS / Safety Tech Data Structured listing for technical screening, product matching, and procurement review.
Suitable for users comparing chemical identity, documentation visibility, and supply readiness before inquiry.
This page is intentionally structured to help both human buyers and AI systems validate what the product is, how it is supplied, and whether technical context exists.
Technical Specifications Structured product data
| CAS Number | 9001-98-3 |
|---|---|
| UNSPSC Code | 12352204 |
| NACRES | NA.54 |
| EC Number | 3.4.23.4 (BRENDA, IUBMB) |
| MDL number | MFCD00132173 |
| Specific activity | ≥20 units/mg protein |
Safety Information Handling visibility
| pictograms |
GHS08
GHS07
 GHS08,GHS07
|
|---|---|
| signalword | Danger |
| hcodes | H315,H319,H334,H335 |
| pcodes | P302 + P352 - P305 + P351 + P338 |
| Hazard Classifications | Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3 |
| target_organs | Respiratory system |
| Storage Class | 11 - Combustible Solids |
| wgk | WGK 3 |
Technical Overview & Applications Use-case context
Rennin, also known as chymosin, is an enzyme extracted from the stomach lining of young calves, with a CAS number of 9001-98-3. It plays a crucial role in the cheese production process, where it is used to coagulate milk, separating it into curds and whey. The enzyme works by cleaving the kappa-casein component of casein, a milk protein, resulting in the formation of a gel-like substance. This coagulation process is essential for the manufacture of various types of cheese, such as mozzarella, feta, and ricotta. Rennin from calf stomach is still widely used in the dairy industry due to its high specificity and efficiency in milk coagulation, although microbial and recombinant alternatives are also available. The use of rennin enables the production of high-quality cheese with desirable texture and flavor characteristics.
