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Powder Rennet for Cheese | Application | Add proportion depends on products, usually, add 4.5-6g 10000 units proenzyme each 1-ton fresh milk; curd temperature is 35; solidify in 30-40 minutes. The proper add measure is the basis on the specific process. In the process of producing casein, usually, add 7.5-9 g 10000 units proenzyme 1-ton fresh milk; curd temperature is 35; solidify in 30-40 minutes. The proper add measure is the basis on the specific process. |
| Function | Food additive |
| Main Components | Rennet |
| Declared Activity | 20000 U/g |
| Color | Off-White |
| Molecular Formula | C7H6O4 |
| Formula Weight | 154.12 |
| Density | 1.5±0.1 g/cm^3 |
| Weight | 1.0 kg |
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Our products and services are for research use only and cannot be used for any clinical purposes.
