Stable and firm curd –curdling (coagulation) of milk consists in its transition from liquid state into two fractions - curd and whey, as a result of casein precipitation.
High efficiency –a single packing is enough for ca. 105 litres of milk, depending on the type of cheese produced. Activity: 1:10 000 U (a single rennet portion coagulates 10 000 portions of milk).
Universal –it is suitable for preparing various types of rennet cheese, either fresh and maturing, from cow milk, goat milk, and sheep milk.
Easy dosage –the liquid form facilitates dosage without the necessity of weighing out.
This rennet, sold in a 50 mL bottle, is sufficient for ca. 105 L of milk, depending on the type of cheese made. Its activity at the level of 1: 10 000 U will allow you to use only 10 drops per 1 liter of milk!
Order HKD1000 HK Free delivery -買滿HKD1000本地免運費 (except overweight 25kg+)INTL ORDER SHIPPING IN 48 HRS
