Microbial Rennet Cheese Enzyme Powder–Halal Certified Cheese Rennet Enzyme | Introduction | Using high technology of microorganism fermentation, refining the purification of solid enzymes agents, it is widely applied in the dairy industry. It is an indispensable preparation in the production of using enzyme method to make casein, cheese, as well as pudding curd. |
| Characteristics |
Rennet allows the proteins hydrolysis energy on K-casein, curd milk formed, promoting cheese ripening. Rennet can cut peptide keys among Phe105-Met106 in K-casein, thus condensing the milk to produce cheese. |
| Application |
Rennet is an indispensable preparation for cheese production, and its output value accounts for 15.5% of the total output value of the enzyme preparation. The main source is the weaning calf gastric mucosa. Rennet promotes the coagulation of raw milk and provides conditions for the discharge of whey. Rennet is widely used in the manufacture of cheese and yogurt. |
| Appearance | Powder |
| Color | Light yellow |
| Lead | ≤5.0 mg/kg |
| Arsenic | ≤3.0 mg/kg |
| Total Viable Count | ≤50000 CFU/g |
| Coliform Bacteria | ≤30 CFU/g |
| Escherichia Coli | ≤10 CFU/kg; ≤3.0 MPN/kg |
| Salmonella/(25g) | Not Detected |
| Properties | Enzyme Preparations |
| Odor | Normal fermentation odour |
| Loss on Drying | ≤8.0% |
| Packaging | 25 kg / drum |
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