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Description
Natural Rennet Enzyme 220 IMCU
This premium natural rennet enzyme, extracted from calf abomasum, is a complex enzyme blend, making it particularly suited for crafting long-aged cheeses. Unlike 100% chymosin enzymes, this complex rennet not only ensures excellent curd formation but also actively contributes to the enzymatic processes during maturation, enhancing the depth of flavour and aroma in aged cheeses.
Key Features:
- Ideal for Long-Aged Cheeses: Its complex composition supports the development of nuanced flavours and textures in aged varieties.
- Balanced Chymosin Content: Contains 81–86% chymosin for precise coagulation, along with other enzymes that aid in ageing and flavour enhancement.
- Versatile Applications: Suitable for fresh cheeses, pasta filata styles like mozzarella, and ripened cheeses.
- Flavour Enhancement: Active enzymes remain in the cheese, contributing to the character of the taste and aroma during maturation.
- Reliable Performance: Clotting capacity of 220 IMCU ensures consistent and predictable results.
Why Choose Complex Rennet Over KIMO200?
This complex enzyme is especially advantageous for long-aged cheeses, where the additional enzymatic activity strengthens the microflora of the cheese and enhances its ripening process. By contrast, 100% chymosin is optimized for fast-curing or fresher cheese varieties and lacks the same aging benefits.
Recommended Dosage:
- Mixed curd cheeses: 1–2 ml per 10 liters of milk
- Fresh, non-reheated cheeses: 1.3–2.7 ml per 10 liters of milk
- Semi-hard, post-heated cheeses: 1.8–2.5 ml per 10 liters of milk
- Cheddar and Italian-style post-heated cheeses: 2–2.5 ml per 10 liters of milk
- Pasta filata cheeses like parenyica and mozzarella: 2.5–3.1 ml per 10 liters of milk
Ingredients:
Natural calf rennet enzyme, sodium benzoate (preservative), and kitchen salt.
Storage:
Store in the refrigerator at 0–8 °C to maintain its potency.
Experience the superior performance of this natural, complex rennet enzyme, crafted to elevate your cheesemaking, especially for long-matured cheeses.