RENNET, CHEESE STARTER CULTURE "CAGLIO CLERICI" 50/50,1 GR. - ON 40L OF MILK

Description

RENNET, CHEESE STARTER CULTURE "CAGLIO CLERICI" 50/50,1 GR. - ON 40L OF MILK
Origin: natural rennet, obtained from the abomasum of cattle
The drug is a composition of animal enzymes designed to curdle milk in cheese making and cottage cheese production.
The total milk-converting activity according to the industry standard is not less than 100 000 conventional units.
Typical application rate-2.5 g in the production of cheese 100 liters of milk, 1-1, 4 g in the production of cottage cheese per 1000 liters of milk.
Before use, we recommend that you check the milk for cheese suitability and calculate the required amount of the enzyme on a small amount of milk (100ml)
Before adding to the milk dissolve the required amount of enzyme in distilled water
Recommendations for use:
The exact amount to adjust by trial coagulation on the circle VNIIMS.
The calculated amount of the drug is dissolved in distilled water at a temperature of +220C...+280C at the rate of 1 g of the drug per 20 ... 30 ml of water. Stir the solution for 3 minutes until the drug is completely dissolved, then add to the bath evenly over the entire surface. Mix the mixture for 4 ... 5 minutes.
The ratio of active ingredients: chymosin 50%, pepsin 50%
Enzyme composition: veal chymosin 50%, bovine pepsin-50%.
Масса нетто: 1г
Срок годности: 2 года при температуре от +40 до +80С
Производитель: CAGLIFICIO CLERICI SPA, Италия