


Natural rennet in liquid
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Description
Clean, standardized, liquid solution of isolated enzymes from calf and/or adult cows stomachs. The rennet causes creation of a curd. The rennet is consistent with the JEFCA (FAO/WHO), FCC standards and Union recommendations of SCF (Scientific Committee on Food). The rennets are produced in accordance with the health requirements concerning production of food enzymes.
Composition:
Chymosin: 80%
Pepsin: 20%
Strength 1:18.000
This means that one volume of the preparation will coagulate 18.000 milk volumes in about 40 minutes at a temperature of about 35 ° C.
Dosage:
1-2 ml for every 10 L of milk
(about. 20-30 drops for 10 L of milk)