| ≥1 piece |
MICROBIAL RENNET is a thermolabile milk-clotting enzyme suitable for application in cheese-making factories. It is controlled fermented by the purified fungus Mucor Meihei, no pathogen and purified preparation of Microbial Rennet, which can be used for the production of cheese and casein and replace rennet from animal origin. It produces improvements of texture(more firmness), keeping its softness and cheese flavor. To sum up: Ensure a great regularity in manufacturing; Improvement of cheese-making yield; Better organoleptic quality
Powder, Granular form concentrations: 750IMCU/g, 1800IMCU/g, 2250IMCU/g, 3000IMCU/g, 3750IMCU/g, 4000IMCU/g, up to 15000IMCU/g
Liquid form concentrations: 750IMCU/ml, 1800IMCU/ml, 2250IMCU/ml, 3000IMCU/ml, 3750IMCU/ml, 4000IMCU/ml or any concentration less than 4000IMCU/ml