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 |
Powder, Granular | 1,500IMCU/g |
Powder, Granular | 2,250 IMCU/g |
Powder, Granular | 3,000 IMCU/g |
Powder, Granular | 3,750 IMCU/g |
Powder, Granular | 4,000IMCU/g |
Powder | 15,000 IMCU/g |
Powder | 18,000 IMCU/g |
Powder | 30,000 IMCU/g |
We can also produce as per your requirements.
Specification: Meet the GB/T 1886.174 -2016 (enzymes for food industry)
Appearance | Brown powder or granular | Total plate count | ≤10,000 CFU/g |
Loss on drying | ≤8.0% | Yeasts and moulds | ≤10 CFU/g |
Lead (Pb) | ≤5 ppm | Coliform bacteria | <10 CFU/g |
Arsenic (As) | ≤3 ppm | Staphylococcus aureus | Negative in 1g |
Mercury (Hg) | ≤0.5 ppm | Salmonella spp. | Negative in 25g |
Cadmium (Cd) | ≤0.5 ppm | Listeria monocytogenes | Negative in 25g |
E. coli | Negative in 25g |
Characteristics: it is a little bit salty, good stability, soluble to water; barely soluble to ethanol, chloroform or ethyl ether. 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. It 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, sodium chloride.
Packaging: 500g polyethylene bottle.
Shelf life and storage: 2 years when stored in a cool, dry place, away from sunlight.
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