Food Grade Cheese Raw Materials Pure Microbial Cheese Rennet
-
$40.00 / 1 - 24 kilograms
$35.00 / 25 - 49 kilograms
$30.00 / 50 - 99 kilograms
$25.00 / >=100 kilograms - 1 kilogram
- Shaanxi Coenze Biotech Co., Ltd.
- Shaanxi, China
- Ms Claire Lei
Product Detail
| port: | China's main ports | Other names: | chymosin, chymosin |
| Specification: | 2000IMCU/G-20000IMCU/G | grade: | food grade |
| product name: | rennet | Supply capacity: | 5000 kg of pure microbial rennet for cheese per month |
| Active ingredients: | rennet casein | Shelf life: | 2 years |
| payment terms: | Western Union, T/T, MoneyGram, Trade Assurance | brand: | Koenzer |
| Types of: | rennet | appearance: | off-white fine powder |
| use: | cheese rennet | Packaging Details: | Carton packaging food grade rennet cheese raw material pure microbial rennet cheese |
| Storage: | cool and dry place |
Food grade rennet cheese raw material pure microbial rennet cheese
Product Description
Rennet is an aspartic protease first discovered in the stomach of unweaned calves, which can specifically cleave the peptide bond between Phe105-Met106 of κ-casein in milk and destroy casein micelles. The milk curdles.
The coagulation ability and proteolytic ability of rennet make it a key enzyme in the formation of texture and special flavor in cheese production, and it is widely used in cheese and yogurt production.
product name | Food grade rennet cheese raw material pure microbial rennet cheese |
appearance | light yellow to white powder |
Activity | 2,000-20,000IMCU/gram |
grade | food grade |
application | rennet for cheese |
temperature | 30-55℃ |
pH | 5.0-8.0 |
grid size | 80 mesh |
shelf life | 2 years in safe storage |
How to use rennet?
The usual dosage is to add 20-40 ml of rennet solution per 100 kg of raw milk. The curdling time is inversely proportional to the amount of rennet, doubling the dosage will halve the curdling time. Whey excretion was not affected by the amount of rennet. Experiments have shown that the amount of rennet after 24 hours has nothing to do with the moisture content and pH of the cheese.
However, the amount used will affect the ripeness of the cheese. A large amount will accelerate the decomposition of protein during the ripening process; at the same time, because rennet decomposes protein to produce bitter peptides, large doses will also increase the bitterness of cheese.
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