Composition: Protease (origin Rhizomucor miehei), sodium chloride
Usage levels: Suggested typical doses:
Fromage fraise 0,3 g + 3 ml water / 100 l vat milk
Goat cheese 0,3…0,65 g + 3…6,5 ml water / 100 l vat milk
Semi-hard cheese 1,2…1,5 g + 12…15 ml water/ 100 l vat milk
Cheddar and Italian cheese 2,3…2,7 g + 23…27 ml water / 100 l vat milk
*Individual dosages determined by the following factors:
-temperature of the cheese milk
– cheese milk pH at renneting
– cheese type and desired setting time
– characteristic of the culture
– calcium content natural / added
Direction for use: Condition depending of the technology used and on the desired product characteristics. The rennet has a double action in the cheese making process:1) hydrolysis of the Kappa casein which gives clotting of the milk. 2) proteolytic activity during the ripening of the cheese.
In powder form, rennet is reconstituted instantly when diluted in chlorine free cold water. Dilute it 10 times before use (example: dissolve 100g of powder in 900 ml cold water without chlorine).
The data below gives a general guidelines as to the average quantities used for 100 litres of milk:
Acidified fresh cheese 300 – 900 IMCU
Matured lactic curd: 1000 – 1800 IMCU
Semi-hard cheese: 2600 – 3300 IMCU
Cheddar and Italian
Semi-hard cheese 5100 – 5900 IMCU
Storage: Store in the original packaging in a cool, dry and dark area. Shipment at room temperature. Shelf life: 24 months from production date at a temperature between 0°C and + 7°C.
Produced by: DuPont Danisco France SAS
Certified by Halal and Kosher.
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