Microbial rennet enzyme - 20 pcs

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To avoid misunderstandings: It is a microbial rennet enzyme for sweet coagulation of animal’s milk. For bacterial fermentation of vegetable milks, cheese cultures  and yogurt cultures  can be used.

More on milk coagulation here

Microbiological rennet capsules are recommended for shorter-ripening cheeses and for vegetarian cheese makers. 
Practical because it does not require cooling and can be kept for a long time. 
The microbial rennet is produced by fermentation of rhizomucor myehei fungus. 
Dosage: 1 capsule is enough to inoculate 10-20 litres of milk, depending on the type of cheese. 
Before usage, pull the capsule apart and dissolve the powder in a little lukewarm water. Mix the solution to the milk at the inoculation temperature. 

Composition:
- sodium chloride
- mucorpepsin
- fungus enzyme
- inulin
- casein peptone

Storage: in a dry place under 20 °C