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Suppliers Price Powder Rennet for Cheese

$130.00 $70.00

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: 100 in stock

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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