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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.
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
BIOLASA is a food grade enzyme derive...
Fermented rennet is pure chymosin enz...