Microbial Rennet 50ml (liquid)
€3.50
VAT included
This microbial rennet is a substitute substitute for cheese processing.
The rennet is obtained by fermentation of the fungus Rhizomucor miehei and has an activity of 220 IMCU/ml.
The activity results in an amount of around 30 ml per 100 liters of milk.
Suggested use: Dilute with water and add to the kettle milk (approx. 30 ml per 100 l milk)
Microbial Rennet 50ml.
Can be used for curdling cow's, goat's and sheep's milk
Enzym: Mucorpepsin
Concentration: 1:22,000
Storage: between 0°C and 8°C
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This microbial rennet is a substitute substitute for cheese processing.
The rennet is obtained by fermentation of the fungus Rhizomucor miehei and has an activity of 220 IMCU/ml.
The activity results in an amount of around 30 ml per 100 liters of milk.
Suggested use: Dilute with water and add to the kettle milk (approx. 30 ml per 100 l milk)