| Customization: | Available |
|---|---|
| CAS No.: | 9042-08-4 |
| Formula: | / |
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Insen Provide Food Grade Enzyme Rennet for Cheese
1)Product Name: Rennet
2)Appearance: Off-white to white powder
3)Enzyme activity: 20,000u/g
4)CAS No.: 9005-43-0
5)EINECS No.:232-645-0
Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to dairy industry, indispensable preparation in production of using enzyme method to make casein, cheese as well as pudding curd.
Add proportion depends on products, usually add 4.5-6g 10000 units proenzyme each 1 ton fresh milk, curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.
In the process of producing casein, usually add 7.5-9g 10000 units proenzyme 1 ton fresh milk,curd temperature is 35 , solidify in 30-40 minutes, the proper add measure is basis on specific process.
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