Microbial Rennet is a food grade enzyme derived through the controlled fermentation of special strains of Rhizomucor miehei. It contains the specific protease activity that makes it effective as a milk clotting enzyme, which can be used for the production of cheese and casein and replace rennet from animal origin. Microbial Rennet is marketed in multiple concentrations to cover the specific needs of each dairy industry in liquid, granular and powder form.
Mainly act on Kappa-Casein
Promote coagulation of milk, promote the maturity of cheese
Economical alternative to cloned or calf rennet in the cheese making process
Process conditions, clotting time, etc. are similar to those cloned and calf rennet
We can also produce as per your requirements.
Liquid: 25L/barrel, 200L/barrel, 1000L/barrel
Storage: store in cool and dry place without direct sunlight
Kosher, Halal, HACCP, ISO9001:2000