Kalase - Calf rennet

Sales markets: Western Europe | Eastern Europe | Middle East | Asia | Australia | North America | Africa | Central/South America
Calf rennet plays an important role in cheese production. It was one of the first commercially available enzymes used in the food industry. It performs two functions in cheese making. It is derived from the stomachs of calves. It contains two active components, the enzymes chymosin and pepsin. The proportion of the two enzymes depends on the age of the calf stomach. Kalase® is available in different chymosin-pepsin ratios. The standard ration is approximately 80% chymosin and 20% pepsin. Calf rennet activity is expressed in IMCU/ ml (International Milk Clotting Units) according to the IDF standard method 157-2007. Calf rennet activity is significantly influenced by a number of process factors during cheese making. In addition, the rennet itself also influences the ripening process as rennet enzymes also remain active to a certain degree in the cheese. It is available in packing size of - < 25 kg jerry cans; ± 1,000 kg plastic containers;± 1,000 kg stainless steel pressure tanks (reusable). Kalase® is available in: < 25 kg jerry cans; ± 1,000 kg plastic containers; ± 1,000 kg stainless steel pressure tanks (reusable). Kalase® is available in: < 25 kg jerry cans; ± 1,000 kg plastic containers; ± 1,000 kg stainless steel pressure tanks (reusable).
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Kalase - Calf rennet

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