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MicroPure - liquid microbial rennet
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Description
Professional liquid microbial cheesemaking rennet for a wide range of rennet-coagulated cheeses. It is produced by fermenting a purified culture of the fungus Rhizomucor miehei and is a modern alternative to traditional animal-derived coagulants.
MicroPure provides stable, repeatable milk coagulation and very good control of cheese ripening. Its high enzymatic activity makes it suitable for artisan and home cheesemaking as well as professional production.
The product contains no GMOs or allergens in accordance with current EU legislation.
Why choose MicroPure?
- microbial alternative to animal rennet
- high enzymatic activity
- stable, repeatable curd formation
- very good yield
- suitable for a wide range of cheeses
- GMO-free
- allergen-free in accordance with EU legislation
How does MicroPure work?
The preparation has two actions during cheesemaking:
- coagulates milk by hydrolysing kappa-casein
- supports cheese ripening through proteolytic activity
It enables the right curd structure and the proper development of flavour and texture during ripening.
Enzymatic activity
>750 IMCU/ml
Indicative dosage per 100 litres of milk
| Cheese type | Dosage |
|---|---|
| Fresh acid-rennet cheeses | 0.4–1.3 ml |
| Ripening of acid curd | 1.4–2.6 ml |
| Semi-hard cheeses | 3.7–4.7 ml |
| Stabilised semi-hard cheeses | 5.1–7.4 ml |
| Pressed ripened cheeses | 4.1–7.4 ml |
| Cheddar and Italian semi-hard cheeses | 7.3–8.4 ml |
The exact dosage depends on production technology, milk type and the desired characteristics of the finished cheese.
Applications
Recommended for producing:
- fresh cheeses
- semi-hard cheeses
- ripened cheeses
- pressed cheeses
- cheddars
- Italian-style cheeses
- all other rennet-coagulated and acid-rennet cheeses
Storage
- store at 4–8°C
- protect from light
- keep in the original packaging
- transport at ambient temperature is possible
The expiry date is stated on the product packaging.
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NaturaPure - natural liquid calf rennet
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