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Cheese rennet 5x1g View larger
Cheese rennet 5x1g

Cheese rennet 5x1g

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    Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei.
    1g of rennet is sufficient for 10 l of milk.

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    Data sheet

    Cheese making ingredientsRennets

    Microbial rennet is a enzymatic specimen obtained by controlled fermentation special strains of Rhizomucor miehei.
    1g of rennet is sufficient for 10 l of milk.

    INGREDIENTS:

    NaCl, Microbiological rennet

    MANUFACTURER:

    Made in Poland, Browin Sp. z o.o. Sp.k.

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    1. Pour a milk. Calculate and measure out ideal amount of rennet. Remember of our implied proportion.
    2. Melt rennet in 50 ml of the water.
    3. At the appropriate time of cheese production (ideal timing depends of type of cheese in production) add dissolved rennet.
    4. Mix it all gently and set aside mixture (under the cover) till seeing clot formation.

    Store in room temperature. After opening, store in a tightly closed container in a cool and dry place.

    NET WEIGHT:

    5x1g (1g for 20L milk)

    ADDITIONAL INFORMATIONS:

    Product vegetarian

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      Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 5 drops of rennet is enough for 1 liter of milk.

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      Microbial Rennet is an enzyme preparation obtained by the controlled fermentation of specific strains of Rhizomucor miehei. 11 drops of rennet is enough for 10L of milk.

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      Natural rennet is obtained from the stomachs of suckling calves. It contains two active ingredients: chymosin and pepsin. Veal rennet produces a strong and compact curd and shows proteolytic activity during the maturation of the cheese.

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