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Chymosin 101

Chymosin for Cheesemaking: A Practical Overview

Short answer

Chymosin is used across the full range of cheesemaking, from fresh through aged styles. Bringing it into an existing process means re-establishing your target set time with the new product rather than reusing your old dosage.

By Bixa Products, Editorial teamUpdated March 6, 20265 min read

Switching coagulants without losing a week of production

  1. Run one trial batch at the new product's label dosage, keeping everything else identical.
  2. Record flocculation time, clean-break time and how the curd cuts.
  3. Adjust dosage in one small step if your set time is off target.
  4. Once you hit target twice in a row, write it into your process sheet.

About the author

Bixa Products — Editorial team

Educational content written by the Bixa Products team, a family-owned cheesemaking ingredient company specializing in rennet and chymosin. Technical guidance is written conservatively: where a value depends on your milk, process or product, we say so instead of guessing for you.

  • Family-owned cheesemaking ingredient company
  • 30+ years in the Latin American cheesemaking market
  • Specialists in rennet, chymosin and milk coagulation

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