Food Grade Cheese Enzyme Additive Powder Rennet
Introduction
Using high technology of microorganism fermentation, refining the purification of solid enzymes agents, it is widely applied in the dairy industry. It is an indispensable preparation in the production of using enzyme method to make casein, cheese, as well as pudding curd.
- Rennet allows the proteins hydrolysis energy on K-casein, curd milk formed, promoting cheese ripening.
- Rennet can cut peptide keys among Phe105-Met106 in K-casein, thus condensing the milk to produce cheese.
Product Standard
The product complies with GB1886.174.
| No. | ITEMS | INDEX | |
| 1 | Particle size (%<40 mesh) | ≥80 | |
| 2 | Loss on drying/(%) | ≤8.0 | |
| 3 | Lead/(mg/kg) | ≤5.0 | |
| 4 | Arsenic/(mg/kg) | ≤3.0 | |
| 5 | Total viable count/(CFU/g) | ≤50000 | |
| 6 | Coliform Bacteria/(CFU/g) | ≤30 | |
| 7 | Escherichia coli | (CFU/g) | <10 |
| (MPN/g) | ≤3.0 | ||
| 8 | Salmonella/(25g) | Not Detected |
Application
- Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the enzyme preparation. The main source is the weaning calf gastric mucosa.
- Rennet promotes the coagulation of raw milk and provides conditions for the discharge of whey.
- Rennet is widely used in the manufacture of cheese and yogurt.
Package
Package: 1 kg / bag.
Storage
Storage: Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact the performance of the product.
Shelf Life
Shelf life: 12 months in a dry and cool place.
