Rennet, microbial 25g

€6.85
VAT included

Microbial rennet, pure chymosin

splits the milk casein so that the milk thickens

Quantity

Microbial rennet powder

An essential ingredient in cheese making.

Very high concentration and therefore suitable for larger quantities from 100 l.
Suitable for vegetarian cheeses.

Store at 0-8°C, protected from light.

Dosage : 2200 IMCU/g.

Unit: 25 g.

The dosages below are for 100 liters (!)

Fresh cheese 0,3 g + 3 ml water / 100l.
Goat cheese 0,3 to 0,65 g + 3 to 6,5 ml water / 100l.
Semi-hard cheese 1,2 to 1,5 g + 12 to 15 ml water/ 100l.
Cheddar and Parmigiano 2,3 to 2,7 g + 23 to 27 ml water / 100l.
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