Microbial rennet is an enzyme produced by fermentation of purified culture of Rhizomucor miehei species, belongs to the group of coagulants of microbial origin and is used in cheese production as an alternative to coagulants from animal extract.
Our liquid microbial rennet does not contain any genetically modified organisms.
The use of the product depends on the type of technology used and the final product you want to receive.
This type of rennet has a double effect in cheese production processes:
1 - hydrolysis of Kappa casein, which coagulates milk;
2 - proteolytic activity during cheese ripening.
Activity: 710 - 739 IMCU / ml
The following is an approximate general dosage for using the product per 100 liters of milk:
Rennet acid rennet cheese: 300 - 900 IMCU (0.4 - 1.3 ml)
Acid clot maturation: 1000 - 1800 IMCU (1.4 - 2.6 ml)
Semi-hard cheese: 2600 - 3300 IMCU (3.7 - 4.7 ml)
Semi-solid stabilized cheese: 3600 - 5200 IMCU (5.1 - 7.4 ml)
Ripened pressed cheese: 2900 - 5200 IMCU (4.1 - 7.4 ml)
Cheddar and Italian semi-hard cheeses: 5100 - 5900 IMCU (7.3 - 8.4 ml)
Store in the original packaging in a cool, dry place away from light.
If the product is stored correctly, the expiry date is 18 months from the date of manufacture. The expiry date is always stated on the packaging.
Storage at 4 ° C to 8 ° C.
- 50 ml with a dropper
- 100 ml with a dropper
- 250 ml
- 1 L