Rennet 1 liter (NATUREN® Premium 145)

Rennet of calves. Bottle of 1 liter.

For when you cheese larger volumes.

This rennet is an artisanal product. Is extracted from the abomasum of calves. Cheese made with rennet is not suitable for vegetarians.
NATUREN® Premium 145 is a standardized rennet made from extracts from the fourth stomach of calves and/or adult cattle. The product contains a milk-clotting enzyme that is very specific for kappa-casein, which results in very good curd formation. The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses. The active milk coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.4.23.1).

Concentration 1:10000 or 150 IMCU (International Milk Clotting Units).

Dosage:
25 ml is good for 100 liters of milk for all common cheeses.
For cottage cheese/flat cheese: 0.5 to 1 drop/liter or 30-60 IMCU/l milk

The correct dosage of coagulants depends on the following factors: type of cheese, temperature and pH of the cheese milk, characteristics of cultures and dosage of CaCl2 and NaCl. Factors may vary by country, dairy and day. Therefore, the exact dosage must be optimized for local conditions.

Store cool and dark