RENNET, CHEESE STARTER, PEPSIN-RENIN "MEITO "1G.

Description

RENNET, CHEESE STARTER, PEPSIN-RENIN  "MEITO "1G.
Name: "microbial meito Rennet" ("Microbial meito Rennet»)
Purpose: enzyme preparation for the production of dairy products and cheeses.
Composition: pepsin based on Rhyzomucor miehei (CAS: 9001-92-7)
Activity in 1G, meito UNITS, not less than: 300 000
Net weight: 1 gram
Consumption rate:
In the production of hard cheese-from 0.45 to 1 g per 100 liters of milk
In the production of other dairy products-according to their formulation.
Directions for use:
The solution of the enzyme "Meito" is prepared immediately before introduction into milk. The recommended dose of "Meito" for the production of hard cheeses is 0.45 – 0.6 grams per 100 kilograms of processed milk. The enzyme of "Directions for use:
The solution of the enzyme "Meito" is prepared immediately before introduction into milk. The recommended dose of "Meito" for the production of hard cheeses is 0.45 – 0.6 grams per 100 kilograms of processed milk. The enzyme of "Directions for use:
The solution of the enzyme "Meito" is prepared immediately before introduction into milk. The recommended dose of "Meito" for the production of hard cheeses is 0.45 – 0.6 grams per 100 kilograms of processed milk. The enzyme of "Meito" to be introduced into the milk after adding all required components (at a temperature of ripening(+32...+36°C), depending on the type of cheese, the required time minimize and season), as follows: a measured quantity of "Mato" dissolves in 10-fold (relative to the volume of the enzyme) volume of cold potable water and add the mixture milk cheese, with careful stirring for 5 minutes. The amount of the enzyme is determined taking into account the fact that the milk should within 25-45 minutes give a dense, uniform throughout the mass, a clot ready for cutting.
Storage: store in a tightly closed container in a cool dry place.
Shelf life: 3 years" to be introduced into the milk after adding all required components (at a temperature of ripening(+32...+36°C), depending on the type of cheese, the required time minimize and season), as follows: a measured quantity of "Mato" dissolves in 10-fold (relative to the volume of the enzyme) volume of cold potable water and add the mixture milk cheese, with careful stirring for 5 minutes. The amount of the enzyme is determined taking into account the fact that the milk should within 25-45 minutes give a dense, uniform throughout the mass, a clot ready for cutting.
Storage: store in a tightly closed container in a cool dry place.
Shelf life: 3 years" to be introduced into the milk after adding all required components (at a temperature of ripening(+32...+36°C), depending on the type of cheese, the required time minimize and season), as follows: a measured quantity of "Mato" dissolves in 10-fold (relative to the volume of the enzyme) volume of cold potable water and add the mixture milk cheese, with careful stirring for 5 minutes. The amount of the enzyme is determined taking into account the fact that the milk should within 25-45 minutes give a dense, uniform throughout the mass, a clot ready for cutting.
Storage: store in a tightly closed container in a cool dry place.
Shelf life: 3 years