MicroPure Dry – microbial rennet powder

Professional microbial cheesemaking rennet powder for fresh and ripened cheeses. It is produced by fermenting the fungus Rhizomucor miehei and is a modern alternative to traditional animal-derived rennets.

MicroPure Dry provides stable milk coagulation, high yield and very good repeatability of the cheesemaking process. Its concentrated powder formula is suitable for small artisan cheesemaking workshops and professional production.

The product is suitable for vegetarian production and contains no GMOs in accordance with current EU legislation.

Why choose MicroPure Dry?

• microbial alternative to animal rennet
• suitable for vegetarian production
• high enzymatic activity
• very good yield
• stable, repeatable curd formation
• ideal for fresh and ripened cheeses
• GMO-free in accordance with EU legislation

Applications

Recommended for producing:

• fresh cheeses
• semi-hard cheeses
• ripened cheeses
• farmhouse cheeses
• Italian-style cheeses
• all other rennet-coagulated and acid-rennet cheeses

Product characteristics

MicroPure Dry contains a protease enzyme obtained by fermentation and purification of Rhizomucor miehei cultures. It effectively coagulates milk and supports proper cheese ripening.

Enzymatic activity

5 000 IMCU/g

Dosage

Indicative dosage:

• 5–6 g per 1000 litres of pasteurised milk

The exact dosage depends on production technology, milk type and the desired characteristics of the finished cheese.

Physical characteristics

• form: crystalline powder
• very good water solubility
• high product purity

Storage

• store at approximately +5°C
• protect from moisture and light
• keep in the original packaging
• for transport at ambient temperature