Microbial rennet
Product description
- Microbial Rennet (also known as Microbial Coagulant, Coagulante Microbiano, Cuajo, etc.) is a food grade enzyme derived through the controlled fermentation of special strains of Rhizomucor miehei. It contains the specific protease activity that makes it effective as a milk clotting enzyme, which can be used to produce cheese and casein and replace rennet from animal origin. Microbial Rennet is marketed in multiple concentrations to cover the specific needs of each dairy industry in liquid, granular and powder form.
- Healthdream Microbial rennet has a slightly salty taste and excellent stability. It is soluble in water, while only sparingly soluble in ethanol, chloroform or ethyl ether. Its clotting performance closely resembles that of a relevant type of calf rennet. The enzyme activity is influenced by processing conditions, milk composition, calcium concentration and pH value. It is especially apt for the production of cheeses intended for vegetarians.
Specifications
| Categories | Proteins, Enzymes, Amino Acids | EnzymesOther Enzymes; Finished Food CategoriesDairy; Specialised Finished ProductsDietary supplements |
|---|---|
| Supplied from | China |
| Certifications | Quality assurance |
Microbial rennet
