| ≥1 piece |
Detailed introduction to Microbial Rennet:
Microbial coagulant
Milk coagulation is an important and indispensable process step in Cheese production. The enzymatic effects of milk coagulant contribute to the specific taste development of the cheese.
Its strength is 2200 IMCU (international milk clotting units). Its in granular 500g boxes.