KIMO200 rennet enzyme - 100 ml

YoBiotik KIMO200 Rennet Enzyme with 200 IMCU Strength

YoBiotik KIMO200 Rennet Enzyme is a high-quality, reliable coagulant designed for the precise coagulation of milk, perfect for cheesemaking. With its 200 IMCU strength, this rennet is equivalent to popular rennet options like Chy-Max Plus and Natural Milk Rennet, ensuring that you can use it in the same quantities as specified in your cheesemaking recipes.

Key Features:

• Precise Coagulation: Provides reliable and consistent coagulation for all types of milk, ensuring excellent curd formation every time.
• Elastic Cheese Curd: Creates a more elastic curd, improving the texture and quality of the final cheese.
• Specific Breakdown of Kappa-Casein: Offers controlled breakdown of kappa-casein, contributing to better curd formation and improved cheese yield.
• Versatile Application: Works well with cow’s milk, as well as goat, sheep, and buffalo milk, making it ideal for a variety of cheese types.
• Easy Transition: No need to adjust quantities—simply use YoBiotik KIMO200 in the same amount as you would with other rennet types.
• Affordable High Quality: Provides a cost-effective option for premium coagulation, elevating your cheesemaking process.

Ingredients:

• Water
• Chymosin
• Salt
• Sodium Benzoate (E211)

Applications:

YoBiotik KIMO200 Rennet Enzyme is perfect for all types of cheese, including hard, semi-hard, and soft cheeses. Whether you’re making traditional cheeses or experimenting with new varieties, this enzyme will enhance the texture and flavor of your curds.

Elevate your cheesemaking with YoBiotik KIMO200 and enjoy superior results with every batch!