Suppliers Price Powder Rennet for Cheese

US$130.00

CAS No.:9000-90-2
Other Names:Rennet
MF:/
EINECS No.:/
FEMA No.:/
Type:Enzyme Preparations
Brand Name:EnzymesBio
Model Number:SY-Rennet
Product Name:Suppliers Price Powder Rennet for Cheese
Active Ingredient:Rennet
Specification:20000U/G
Appearance:Off-White Powder
Sample:10~20g
MOQ:1kg
Packing:foil bag
Storage:Cool dry area keep away from strong sunlight
Shelf Life:2 Years when properly stored
Keyword:Rennet

Availability: 99 in stock

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SKU: 39292222 Category:
2309

Product Description

Product Name Suppliers Price Powder Rennet for Cheese
Main Ingredient Rennet
Function Food Additive
CAS No 9001-98-3
Molecular Formula C7H6O4
Formula Weight 154.120
Density 1.5±0.1 g/cm3
Color Off-White
Specification 20000U/G
Sample Available
Application Fields Food and Beverage

Using Effects

What is Rennin/Chymosin Enzyme? Using of high technology of microorganism fermentation, refining the purification of solid enzymes agents, it widely applying to the dairy industry, indispensable preparation in production of using enzyme method to make casein, cheese as well as pudding curd. Health Benefits of Rennin/Chymosin Enzyme 1. Cheese Rennet Chymosin promotes the coagulation of raw milk and provides conditions for the discharge of whey. 2. Cheese Rennet Chymosin is widely used in the manufacture of cheese and yogurt. Application of Rennin/Chymosin Enzyme 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 the basis on the 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 the basis on the specific process.

Weight 1 kg
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