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Liquid microbial rennet VEGE PLUS 50ml View larger
Liquid microbial rennet VEGE PLUS 50ml

Liquid microbial rennet VEGE PLUS 50ml

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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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    Data sheet

    Cheese making ingredientsRennets

    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.

    INGREDIENTS:

    NaCl, Microbiological rennet, preservative: sodium benzoate E211

    MANUFACTURER:

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

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    In order for the rennet retain its enzymatic properties, it must be stored at the temperature of 5°C

    Add the appropriate amount of calcium chloride, previously dissolved in a little boiled water, to the warmed up to 30 °C milk. Stir and leave for 10 minutes. Then heat the milk to 37-38 °C and add the appropriate amount of rennet, previously dissolved in 50 ml of water at 37-38 °C. Mix thoroughly. Stop agitation and wait 50-70 minutes to form a tight curd. Cut the formed clot into cubes with a side of about 1-1.5 cm. Gently mix the produced grain and after approx. 5 minutes, put it with a slotted spoon into a mold lined with cheese cloth. Leave the cheese for 20-24 hours. Turn it over every few hours.

    NET WEIGHT:

    50ml (11 drops for 10L milk)

    ADDITIONAL INFORMATIONS:

    Product vegetarian

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