NaturaPure - natural liquid calf rennet

Professional natural liquid cheesemaking rennet for producing rennet-coagulated cheeses. It is based on enzymes naturally obtained from calf stomachs, ensuring reliable, repeatable and stable milk curd formation.

NaturaPure rennet is suitable for dairies, small artisan cheesemaking workshops, farms and home cheesemaking. It produces a firm, uniform curd and supports proper cheese ripening.

The product has high purity and standardised enzymatic activity, guaranteeing predictable results with each production batch.

Why choose NaturaPure?

• natural animal-derived rennet
• very good and rapid curd formation
• stable, repeatable action
• ideal for ripened and fresh cheeses
• high preparation yield
• suitable for artisan and home cheesemaking

Enzyme composition

• chymosin — 80%
• pepsin — 20%

Rennet strength

1:18 000

This means one volume of the preparation can coagulate 18,000 volumes of milk in approximately 40 minutes at around 35°C.

Dosage

• 1–2 ml per 10 litres of milk
• approximately 20–30 drops per 10 litres of milk

The exact dose depends on milk type, temperature and cheesemaking technology.

Applications

Recommended for producing:

• ripened cheeses
• farmhouse cheeses
• gouda
• cheddar
• mozzarella
• camembert
• Italian- and Alpine-style cheeses
• all other rennet-coagulated and acid-rennet cheeses

Quality and safety

The product meets the requirements of:

• JEFCA (FAO/WHO)
• FCC
• SCF recommendations (Scientific Committee on Food)

The rennet is produced in accordance with the requirements for food enzyme production applicable in the European Union.

transport at ambient temperature is possible