Microbial Rennet (also known as Microbial Coagulant, Coagulante Microbiano, Cuajo, etc.) 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 to produce 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.
Milk Clotting Activity:
PRESENTATION | ACTIVITY |
Liquid | 750IMCU/ml |
Liquid | 1000IMCU/ml |
Liquid | 1,500IMCU/ ml |
Liquid | 1,800IMCU/ ml |
Liquid | 3,000IMCU/ ml |
Liquid | 3,750IMCU/ ml |
Liquid | 4,000IMCU/ ml |
We can also produce as per your requirements.
Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)
Appearance | Tan liquid | Yeasts and moulds | ≤10 CFU/ml |
Lead (Pb) | ≤5 ppm | Coliform bacteria | <10 CFU/ml |
Arsenic (As) | ≤3 ppm | Staphylococcus aureus | Negative in 1ml |
Mercury (Hg) | ≤0.5 ppm | Salmonella spp. | Negative in 25ml |
Cadmium (Cd) | ≤0.5 ppm | Listeria monocytogenes | Negative in 25ml |
Total plate count | ≤50,000 CFU/ml | E. coli | Negative in 25ml |
Characteristics: Microbial Rennet is a little bit salty, good stability. It shows a clotting performance very similar to a corresponding type of calf rennet. Enzyme activity is affected by processing conditions, milk composition, calcium concentration and pH. Microbial Rennet is particularly suitable for making cheeses for vegetarians.For more specific information about applications and dosage, please contact us.
Composition: Microbial rennet from Rhizomucor miehei, water, sodium chloride, sodium benzoate.
Packaging: 25L/barrel, 1000L/barrel.
Shelf life and storage: 1 year when stored in a cool, dry place, away from sunlight.
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