MicroPure - Liquid microbial rennet

Professional liquid microbial cheese rennet intended for the production of a wide range of rennet-coagulated cheeses. The preparation is produced through the fermentation of a purified culture of the fungus Rhizomucor miehei and provides a modern alternative to traditional animal-derived coagulants.

MicroPure ensures stable and repeatable milk coagulation as well as excellent control over the cheese ripening process. Thanks to its high enzymatic activity, the preparation is ideal for artisan and home cheese making, as well as for professional production.

The product contains no GMOs or allergens in accordance with applicable EU regulations.

Why choose MicroPure?

• microbial alternative to animal rennet
• high enzymatic activity
• stable and repeatable curd formation
• excellent efficiency
• suitable for a wide range of cheeses
• GMO-free
• allergen-free in accordance with EU regulations

How does MicroPure work?

The preparation has a dual action during cheese production:

• coagulates milk through the hydrolysis of kappa-casein
• supports cheese ripening through proteolytic activity

It helps achieve the correct curd structure and supports the proper development of flavour and texture during ripening.

Enzymatic activity

750 IMCU/ml

Approximate dosage per 100 litres of milk

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

Application

The rennet is recommended for the production of:

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

Storage

• store at a temperature between 4°C and 8°C
• protect from light
• store in the original packaging
• transport at ambient temperature is possible

The expiry date is stated on the product packaging.