The majority of the applied chymosin is retained in the whey and some may remain in cheese in trace quantities and in ripe cheese, the type and provenance of chymosin used in production cannot be determined.
The majority of the applied chymosin is retained in the whey. Some may remain in cheese in trace quantities. The type and provenance of chymosin cannot be determined. This was in ripe cheese. This chymosin is used in production.