Pepsin EC 3.4.23.1

Origin:

• Bacterial strains: Lactobacillus, Bifidobacterium, Bacillus

Action of papsin:

• Protein Breakdown: Pepsin acts on proteins, breaking them down into water-soluble fragments called peptones. This action is crucial to many dairy processes.

Applications:

• Cheese Ripening: Pepsin is essential in the ripening process of hard and semi-hard cheeses. Thanks to its action, the cheeses achieve their desired texture and unique aroma.
• Milk coagulation: In cheese production, this enzyme accelerates and optimizes the milk coagulation process, resulting in a product with an ideal consistency.

Thanks to its effectiveness and specific action, pepsin EC 3.4.23.1 has become one of the most important enzymes in the dairy industry, guaranteeing the production of high-quality products with exceptional taste and texture.