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Calf rennet

                 





Product details

Calf rennet is produced trough continuous extraction and membrane column filtration process from bobby calf stomachs. Active enzymes are chymosin and bovine pepsin. It is free from microbial coagulant, swine pepsin and DNA recombinant chymosin. For this reason, it is ideal for traditional cheese production.

  • Calf rennet contains natural chymosin and pepsin giving a strong structure and good flavour to cheese
  • Calf rennet has best effect on long ripened cheeses

SHORT SPEC:

Liquid:

activity: 228 IMCU (1:19 000 MCU) 75% Chymosine - 25% Pepsin

Mild Paste:

activity: 120 IMCU (1:10 000 MCU) 80% Chymosine - 20% Pepsin

Granular:

activity: 1500 IMCU (1:125 000 MCU) 95% Chymosine - 5% Pepsin





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