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Lamb rennet in paste
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Description
Spicy rennet paste is a product obtained from the stomachs of lambs. Traditional Italian rennet in paste. It is used to make high-quality cheeses, mainly sheep and goat cheeses. This rennet gives a less sweet and a drier and more spicy flavor to the cheese produced.
Dosage: 20-30 g per 100 l of milk (The higher the protein level is, the less rennet should be used).
It is recommended to dissolve in lukewarm, non-chlorinated water before adding to milk.
Chymosin: 75%
Pepsin: 25%
Activity: 1: 13.000
Appearance: Creamy paste soluble in water.
Sodium chloride (salt):> 20%
Sodium benzoate E211: NONE
Store at 3-7 degrees C (refrigerator).
Available packages: 100 g and 1 kg.
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