Rennet for the production of cheese

SKU: K-9010

GTIN: 5908277707293

Category: Käse

Currently out of stock

3,57 €

71,40 € per 1 l

incl. 19% VAT , plus

Browin

Description
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Rennet for the production of cheese

Microbiological rennet is an enzyme preparation obtained as a result of controlled fermentation of certain strains Rhizomucor miehei. 50 ml is sufficient for 100 L

Application: 5 g of rennet is sufficient for 1 L of milk

Method of use:

Calculate and measure a certain dose of rennet. It should be proportional to the amount of milk consumed.
At the appropriate time during cheese production, which is different for different types of cheese, add the rennet to the heated milk at the temperature of 33 °C (see cheese recipes for detailed information).
Mix the whole delicately and let it wait under the lid for about 40-60 min until milk coagulate is obtained.

Additional information: When using rennet, it is necessary to add calcium chloride (CaCl2) in the amount of 10-100 g/100 L of milk. It depends on the type of cheese. The optimal PH value for the proper effect of rennet is between 6-7. The microbiological rennet may be used in the vegan diet. In order for the rennet to keep its properties, it should be kept at a temperature of 4-6°C.

Included in delivery: 1 x 50 ml Rennet for the production of cheese