Enzim rennet microbial (also known as Microbial Coagulant for Cheese Making, Coagulante Microbiano, Cuajo, etc.) is a food grade enzyme derived through the controlled fermentation of special strains of Rhizomucor miehei. It contains the specific protease activity that makes it effective as a milk clotting enzyme, which can be used to produce cheese and casein and replace rennet from animal origin. Marzyme rennet is marketed in multiple concentrations to cover the specific needs of each dairy industry in liquid, granular and powder form.
Microbial Meito Rennet Product Detail
Characteristics: it is a little bit salty, good stability, soluble to water; barely soluble to ethanol, chloroform or ethyl ether. It shows a clotting performance very similar to a corresponding type of calf rennet from microbiological origin. Enzyme activity is affected by processing conditions, milk composition, calcium concentration and pH. It is particularly suitable for making cheeses for vegetarians. For more specific information about applications and dosage, please contact us.
Composition: Microbial rennet from Rhizomucor miehei, sodium chloride.
Packaging: 500g polyethylene bottle.
Shelf life and storage: 2 years when stored in a cool, dry place, away from sunlight.
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