Microbial Rennet is a microbial cheese rennet produced by biotechnological fermentation of Rhizomucor miehei microorganism isolated from plants. It is a proteolytic enzyme with natural milk-clotting property. It increases efficiency in industrial cheese production. Due to its vegetable origin and non-animal raw materials used in production, there is no religious and medical objection.

Microbial Rennet does not contain any genetically modified organism (GMO). Nor is it produced by any raw materials containing GMO. It improves texture, keeping softness and flavor of the cheese made with this coagulant.

Potencies/Concentrations:

Solid product

1500 IMCU/g

2200 IMCU/g

15000 IMCU/g

Liquid product

250 IMCU/ml

750 IMCU/ml

3000 IMCU/ml

* Other potencies/concentrations are customizable.

Packing:

Solid product

100g or 500g or 25000g/bottle or drum

Liquid product

100ml or 500ml, 25000ml/bottle or drum

Storage: store the product in the closed original container at 4-8 ºC in a dark and dry place.

Shelf life: 24 months from manufacture date.