Description

The coagulant is a vegetable product obtained from selected strains of the micro-organism Rhizomucor-miehei MT; suitable for all short/medium aged fresh cheese production.

Features:

Contains no animal products.
It does not contain products derived from GMOs (genetically modified organisms).
Suitable for all customs, traditions and different religious traditions.
Features: it is a thermolabile product combining high coagulant activity with low proteolytic activity, it is produced on a large scale by a proven method, making this enzyme the most competitive among coagulants.

How to use:

The amount of coagulant needed depends on a number of factors, such as: milk quality, acidity, temperature, coagulant title, cheese-making technology.

The average dosage is 3-4 ml. per 10 litres of milk (approx. 30/40 drops) at a temperature of approx. 36°, after approx. 30 min the curd should be firm, if it is not ready you can add a little more rennet and wait another 20 min. .
It is best used diluted in cold water or poured directly into milk.

Preservation and shelf life:

It is a product that does not expire, does not require storage at low temperatures and can be stored even at room temperature; no loss of activity has been observed even after 24 months from the data we have. It is recommended to use it within 30 months from the date of production for optimum yield.

Ingredients: sodium chloride, preservatives: sodium benzoate (E 211).

Quantity: 100 ml