NaturaPure - natural liquid rennet

Professional natural liquid cheesemaking rennet intended for the production of rennet-coagulated cheeses. The preparation is based on enzymes naturally obtained from calf stomachs, ensuring reliable, repeatable and stable milk curd formation.

NaturaPure rennet is ideal for use in dairies, small artisan cheese dairies, farm-based production and home cheesemaking. It helps achieve a firm, even curd and supports the proper cheese-ripening process.

The product is characterised by high purity and standardised enzymatic activity, guaranteeing predictable results in every production batch.

Why choose NaturaPure?

• natural rennet of animal origin
• very good and rapid curd formation
• stable and repeatable performance
• ideal for ripened and fresh cheeses
• high efficiency of the preparation
• suitable for artisan and home cheese dairies

Enzymatic composition

chymosin – 80%
pepsin – 20%

Rennet strength

1:18 000

This means that one volume of the preparation is capable of coagulating 18,000 volumes of milk in approximately 40 minutes at a temperature of 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 the type of milk, temperature and cheese production technology.

Application

Recommended for the production of:

• ripened cheeses
• farmhouse cheeses
• Gouda
• Cheddar
• Mozzarella
• Camembert
• Italian-style and Alpine-style cheeses
• all other rennet-coagulated and acid-rennet cheeses

Quality and safety

The product meets the requirements of:

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

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

Transport at ambient temperature is possible.