Natural calf rennet enzyme - 210 IMCU - 100 mL

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Natural rennet enzyme 210 IMCU

Expires: July 2022

You can read more about milk clotting here

Natural rennet enzyme extract from calf abomasum. It provides excellent curds and maximum yield. It supports and strengthens the microflora of cheese. The natural calf enzyme remaining in the cheese is involved in the enzymatic processes, this is the second cycle of the renational enzyme. At this stage too, it adds to the character of cheese taste and smell. 

It can be used for fresh cheeses, pasta filata cheeses and ripened cheeses.

Chymosin content: 81-86%
Clotting capacity: 210 IMCU International Milk-Clotting Units /gram

Dosage:
- for mixed curd cheeses: 1-2ml / 10 litres milk
- for fresh, non-reheated cheeses 1.3 - 2.7 ml / 10 litres milk
- semi-hard post heated cheeses: 1.8 - 2.5 ml / 10 litres of milk
- cheddar and Italian type postheated cheeses: 2 - 2.5 ml /10 litres of milk-
- parenyica, mozzarella, and other pasta filata cheeses: 2.5 - 3.1 ml / 10 litres of milk

Storage: in the refrigerator, from 0 °C to 8 °C

Preservatives:
sodium benzoate, kitchen salt