CHY-MAX Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).