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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.
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.
- sodium chloride
- fungus enzyme
- casein peptone
Storage: in a dry place under 20 °C