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Natural Rennet 50ml View larger
Natural Rennet 50ml

Natural Rennet 50ml

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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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    Cheese making ingredientsRennets

    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.

    The product is perfect for the production of various types of cheese. Natural Rennet is a natural liquid rennet containing two active ingredients, the enzymes chymosin and pepsin. The proportion between the two enzymes depends on the age of the calf's stomach. Standard is around 80% chymosin and 20% pepsin.

    INGREDIENTS:

    Natural Rennet

    MANUFACTURER:

    GAP FOOD ADDITIVES

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    Store at a temperature of up to 7 °C.

    Dosage: 15 - 25 ml per 100 liters of milk.

    It is recommended to dilute rennet in boiled and cooled down water.

    NET WEIGHT:

    50ml

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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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      Cheese making ingredients - Rennets

      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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